Cheese fondue (usda)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cottage cheese, creamed |
| ¼ | cup | Milk |
| 2 | tablespoons | Butter or margarine |
| 1½ | tablespoon | Cornstarch |
| 1 | dash | Garlic powder |
| ¼ | teaspoon | Dry mustard |
| ¾ | cup | Milk |
| 4 | ounces | Pasteurized process cheese (sharp Cheddar), shredded |
| 2 | ounces | Pasteurized process cheese (Swiss), shredded |
| 1 | pounds | Loaf French bread cut into cubes |
Directions
Mix cottage cheese with ¼ cup milk in a blender until smooth.
Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.
Add ¾ cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.
NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
Calories per serving: About 210 for fondue mixture, without bread.
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias