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The New Fondue

Enlightened recipes put a fresh spin on a party favorite
The New Fondue

Classic fondues may be ooey, gooey, and oh-so-tasty, but calorie-wise, they’re kind of scary. Traditional recipes for fondue savoyarde (cheese fondue) recommend preparing the dish with one-third to one-half pound of cheese per person (that�??s about 800 calories and more than 40 grams of saturated fat without the addition of bread and other dippers). Dessert fondues made with chocolate and heavy cream aren’t much better.

It doesn’t have to be that way. By lightening up serving sizes (a half-pound is a lot of cheese), cleverly replacing full-fat dairy products, and offering an assortment of dippers that include fruits and veggies, you can serve meltingly delicious fondues that don’t overdo it on fat and calories�??as the following recipes show.

Savory Dippers
Baguette, country bread, or rye bread
Sliced apples or pears
Soft pretzel pieces
Steamed asparagus
Steamed potatoes
Cauliflower and broccoli florets
Cherry or teardrop tomatoes
Baby gherkins

Sweet Dippers
Angel food or pound cake cubes
Plain or peanut butter-filled pretzels
Fresh or dried pineapple cubes
Fresh or frozen (thawed) mango cubes
Banana slices
Candied fruit strips
Clementine, orange, and grapefruit segments
Biscotti or ladyfingers

January/February 2012 p.52

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blonde bliss vegan fondue

Blonde Bliss Vegan Fondue

Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.

Rich Chocolate Fondue

Rich Chocolate Fondue

Not Yet Rated

A combination of dark and milk chocolates yields a particularly luscious fondue. Vary the recipe by using amaretto, Kahlúa, or another after-dinner liqueur instead of cherry-flavored Kirsch.

herbed goat cheese fondue

Herbed Goat Cheese Fondue

Not Yet Rated

Goat cheese and cream cheese melt seamlessly into a decadent fondue base with extra flavor from Swiss-style cheese.

provencal fondue

Provencal Fondue

Not Yet Rated

A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.


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I'm Swiss have some relatives who work in chesee-related bussinesses (restaurants, grocerie-stores etc.) and i've never heard of anyone making a Cheese-fondue with anything else than bread and maybe pickles Can't imagine it being that good but i might give it a shot. But I think it's interesting enough to experiment with different chesee than adding vegetables.But hey, whatever floats your boat have a nice new yourLiebi grfce4ss usem Basuland

NakNak - 2012-05-02 16:45:50