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Swiss Fondue

3.5 by 3 people
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  • Yields: 3-1/2 cups
  • Start to Finish: 50 mins 350°F

Swiss Fondue



  1. Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.
  2. Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350 degreee F oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  3. In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.
  4. Stir in milk, kirsch, nutmeg, and white pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.
  5. Makes 3-1/2 cups fondue (12 appetizer servings)

Nutrition Facts (Swiss Fondue)

    Per serving:
  • 287 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 48 mg chol.,
  • 299 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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