nutritional information

Per Serving (1/2 cup fondue):

  • Calories: 329
  • Protein: 19 g
  • Total Fat: 24 g
  • Saturated Fat: 15 g
  • Carbohydrates: 8 g
  • Cholesterol: 72 mg
  • Sodium: 368 mg
  • Fiber: <1 g
  • Sugar: 4 g

Herbed Goat Cheese Fondue

herbed goat cheese fondue

Serves 6

30 minutes or fewer

Goat cheese and cream cheese melt seamlessly into a decadent fondue base with extra flavor from Swiss-style cheese.
Fondue
  • 1 cup lightly packed fresh parsley leaves
  • 1 cup lightly packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 1 cup dry white wine
  • 8 oz. crumbled goat cheese
  • 8 oz. reduced-fat cream cheese, cubed
  • 2 Tbs. cornstarch
  • 1 cup low-fat milk
  • 1 ¼ cups grated Comté, Gruyère, or Emmental cheese (5 oz.)
Suggested Dippers
  • 3 cups soft pretzel pieces (4 oz.)
  • 2 cups steamed broccoli florets
  • 1 cup teardrop tomatoes

1. Finely chop parsley, basil, and garlic. Place in bowl, and set aside.

2. Bring wine to a boil in fondue pot or medium saucepan. Simmer 5 minutes, or until reduced by half. Whisk in goat cheese and cream cheese, and cook 3 minutes, or until melted.

3. Whisk cornstarch into 1/4 cup milk in bowl. Whisk in remaining milk. Add milk mixture to goat cheese mixture, and cook 3 minutes, or until thickened, whisking constantly. Whisk in Comté cheese, and cook 1 to 2 minutes, or until smooth and all cheese has melted. Stir in herb mixture, and season with salt and pepper, if desired. Serve with Dippers.

January/February 2012 p.58

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comments

This was awesome! I used garlic crustini bread and steamed broccoli for dipping and we ate the whole pot!

Michelle - 2013-01-01 14:21:24

Appreciated it most on the steamed broccoli. Cold leftover fondue made a great spread for sandwiches. Leftovers also kept a reheated well too.

Anonymous - 2012-03-03 11:03:03