Cheese fondue is a puddle of warm melted cheese flavored with wine, and I adore it. When it’s done right, the cheese coats a piece of fruit or bread with a perfectly satin layer of fatty unctuousness that transforms both parties into something miraculous. Getting that singular texture without all of the fat is a matter of making a thickened wine-shallot reduction and using high-quality low-fat cheddar. I threw in a little bit of bacon because everything’s better with it. If you leave it out, though, this reformed fondue contains one tenth the fat of the original.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small saucepan, bring the wine, water, and shallot to a boil over high heat. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.
Step 2
Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.
Step 3
Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.
Step 4
Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.
healthy tips
Step 5
Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.
nutrition information
Step 6
Fat: 80g (before), 10.3g (after)
Step 7
Calories: 1,490 (before), 248 (after)
Step 8
Protein: 19g
Step 9
Carbohydrates: 18g
Step 10
Cholesterol: 34 mg
Step 11
Fiber: 3g
Step 12
Sodium: 666mg
