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 crudit – 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.
CHEESE FONDUE DIP
Start to finish: 15 mins
Servings: Approximately 8
1/2 crater sliced shallot (about 2 vast shallots)
1/4 teaspoon dusty burnished virtuoso
2 teaspoons unsalted butter
2 teaspoons flour
1/2 crater dry white booze
1/2 crater duck or unfeeling broth, divided
4 ounces Neufchatel cheese (“light cream cheese”)
1/2 crater shredded gruyere cheese
1 tablespoon lemon extract
1/2 teaspoon dusty mustard
splash belligerent nutmeg
splash belligerent black peppers
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.
Food Network star Melissa d’Arabian is an consultant on healthy eating on a budget. She is a author of a cookbook “Supermarket Healthy. Online: www.melissadarabian.net