Published March 7, 2006 10:53PM
Fondue Re-Do
The thought of eating fondue may trigger memories of the ‘70s—complete with shag rugs and avocadohued appliances—but rest assured: The fondue party has joined the 21st century. Today’s fondue is lighter, healthier and more eclectic.
The thought of eating fondue may trigger memories of the ‘70s—complete with shag rugs and avocadohued appliances—but rest assured: The fondue party has joined the 21st century. Today’s fondue is lighter, healthier and more eclectic. Our Vietnamese Hot-Pot Fondue is a complete meal in two courses—first, seasoned vegetables, then noodle soup. The Enlightened Cheese Fondue, complete with a splash of Kirsch, is a delicious throwback but healthier than the classic. And if you’ve never indulged in a decadent chocolate fondue, dip into our guilt-free Chocolate-Caramel version.
So grab a pot and get melting, and you’ll soon discover why fondue keeps making a comeback: It’s the perfect fun, casual meal to share with friends.
CHOCOLATE-CARAMEL FONDUE
Serves 4 – 30 minutes or fewer
This delicious dessert fondue keeps fat and calories in check by caramelizing milk in much the same way that dulce de leche, the South American caramel sauce, is made. Serve it with cubes of angel food cake, or toasted pound cake, strawberries, sliced bananas, pineapple chunks or vegetarian marshmallows.
1/4 cup condensed milk
3/4 cup fat-free evaporated milk
1 tsp. vanilla extract
8 oz. bittersweet chocolate, finely chopped
1/4 tsp. salt
1. Put condensed milk in stove-proof fondue pot over medium-low heat. Cook, whisking constantly, until it turns light caramel, about 7 minutes.
2. Slowly whisk in evaporated milk. Bring to a simmer, whisking constantly; cook 4 minutes. Remove from heat.
3. Add vanilla, chocolate and salt, and stir until smooth.
4. Place fondue pot over warmer, and serve with dippers.
PER SERVING: 49 CAL; 1G PROT; 3G TOTAL FAT (1.5G SAT. FAT); 6G CARB; SOD; 0G FIBER; 5G SUGARS
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TIPS
To make our cheese and chocolate fondues, use a fondue pot that’s safe for stovetop cooking; stainless steel or enameled cast-iron ones are best. If you don’t have either, make these recipes in a saucepan on the stove, then transfer them to a regular fondue pot.
Electric fondue pots can also be used to cook any of these recipes; they’re ideal for a simmering broth fondue, such as the Vietnamese Hot-Pot. You can also make it in a slow cooker or even a rice cooker. Set your fondue stand on a heatproof mat, trivet or tile.
Most fondue pots come with an alcohol, butane or Sterno heater. Always use the heat source recommended in the manufacturer’s instructions.