We love the Cabot reduced-fat cheddars. We were delighted when they sent us this recipe for Light Cheddar Fondue—just in time for our January “light focus” issue, and to plan ahead for February’s Super Bowl™ fare.
Cabot Light Fondue
Makes 6 appetizer or 4 main-course servings
2/3 cup lowfat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Light
2 cups raw broccoli florets
4 large carrots, peeled and cut
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked
* While the recipe specifies Cabot 50% Light Cheddar, we also made it with our favorite 50% Light Jalapeño Cheddar, and also with 50% Light Garlic Herbs & Cheddar.
† We used mini carrots, shown above; substituted smaller grape tomatoes for cherry tomatoes, and added snow peas and mushrooms. Use whatever vegetables you like—the more variety, the better.
In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.
Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.
There’s no need for bread with this fondue—use crudités and enjoy the calorie savings on both the cheese end and the dipping end.