Enlightened Cheese Fondue

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Tossing the cheese with flour before melting gives this lighter fondue an ooey-gooey texture. Serve it with cubes of French baguette or focaccia, and blanched broccoli florets, steamed baby potatoes and apple wedges. Make this a meal by adding a green salad.


  • 3/4 cup shredded Emmenthaler or
  • 2 Tbs. plus 1 tsp. all-purpose flour
  • 1/8 tsp. ground nutmeg
  • 1 clove garlic, halved
  • 3/4 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/4 to 1/2 tsp. dry mustard, to taste
  • 1 tsp. Kirsch, optional


  1. Place cheese, flour and nutmeg on large piece of wax paper; toss to mix.
  2. Rub cut garlic sides on inside of stove-proof fondue pot. Add broth, wine and mustard to pot, and bring to a simmer over medium heat.
  3. Add cheese mixture in thirds, whisking until combined each time. Reduce heat to medium-low, and cook about 5 minutes, or until smooth, whisking constantly.
  4. Remove from heat, and stir in Kirsch, if using. Place fondue pot over warmer; serve with dippers.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 107
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 19 mg
  • Fat Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 216 mg
  • Sugar Content: 1 g