Cheese fondue that’s healthy interjection to a disreputable part – The …


Cheese fondue is a ultimate winter comfort food. Living in France in my early 30s, we fell in adore with a classical recipe done with frail white booze and eccentric gruyere cheese. 


One of my favorite spots in Paris was a grill whose named translated literally into “Bread, Wine, and Cheese” that was dark divided in a friendly subterraneous cavern with low ceilings. Stepping inside from constantly cold stormy Paris nights, we’d be strike with an appealingly flat aroma, like a freshly-popped booze cork total with heady, fatty, aged cheeses. 


French fondue is life-changing. And I’ve found a approach to constraint all that season for a fragment of a calories. Just kidding. Truth is, we can’t totally impersonate my dear wine-cave chronicle of melted bliss. But, we can get tighten adequate to blemish a cheese-fondue eagerness in a drop while staying pretty healthy, interjection to a disreputable ingredient: white beans. 


Cooked white beans supplement sensuous physique to a dip, so we can barter out a garland of a cheese and complicated cream, bringing a calories and fat approach down. Low-fat cream cheese, or Neufchatel, boosts a cheesy factor, so a small half crater of high-quality grated gruyere goes a prolonged approach to gripping a drop precisely in a cheese-fondue season profile, helped by dry mustard and a lurch of belligerent nutmeg. 


The beans are also a correct approach to boost a nutritious form — one crater of white beans adds 19 grams of protein and 13 grams of fiber. If we are interesting on a budget, including frugal-friendly beans in your menu to widen some-more costly reduction (like gruyere) is a intelligent pierce — guest will be confident with a additional fiber and protein. Since this is a dip, it pairs beautifully with veggies to emanate a stellar winter crudite — steam adult cubes of butternut squish if we unequivocally wish to winterize. 


The beans offer a final benefit, and I’ve saved a best for last. Blended beans stabilise a cheesy dip, so we can offer it warm, room temperature, or cold — a service if we are interesting this holiday and don’t wish to worry about cheese congealing. This drop will stay ideally tawny all party-long. 






Start to finish: 15 minutes 


Servings: Approximately 8 




1/2 crater sliced shallot (about 2 vast shallots) 


1/4 teaspoon dusty burnished sage 


2 teaspoons unsalted butter 


2 teaspoons flour 


1/2 crater dry white wine 


1/2 crater duck or unfeeling broth, divided 


4 ounces Neufchatel cheese (“light cream cheese”) 


1/2 crater shredded gruyere cheese 


1 tablespoon lemon juice 


1/2 teaspoon dusty mustard 


pinch belligerent nutmeg 


pinch belligerent black pepper 


1 crater baked white beans, emptied and rinsed if canned 




  • Cook a shallot and virtuoso in a butter in a middle skillet over middle heat, until shallots are soothing (but not brown), about 5 minutes. Sprinkle a flour and over a shallots and prepare for 1 minute, stirring. 


  • Deglaze a vessel with a wine, and let burble for a notation to let a ethanol evaporate. Add 1/4 crater of a gas and stir. Add a Neufchatel cheese and stir as it melts and creates a thick, tawny mixture, about 1-2 minutes. Stir in a gruyere cheese and spin off a feverishness — it will warp with a residual heat. Let reduction cold a few minutes. 


  • Meanwhile, place a remaining 1/4 crater broth, lemon juice, dusty mustard, nutmeg, peppers and beans in a blender. Blend on high until smooth, about 30 seconds. (If bean reduction is too thick to blend, supplement a tablespoon of water.) Scrape a cream cheese reduction into a blender and mix all together until really creamy, about 30 seconds. 


  • Serve warm, room feverishness or cold. 


    Nutrition information per serving: 118 calories; 48 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 17 mg cholesterol; 122 mg sodium; 9 g carbohydrate; 2 g fiber; 2 g sugar; 6 g protein.


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