Recipe: Classic Swiss Fondue

Classic Swiss Fondue

Cheese fondue is a dynamite source of calcium.
It supplies about 20% of the Daily Value.
Besides French bread, try Swiss fondue on
steamed vegetables, broiled shrimp, unsalted
whole wheat pretzels or cubes of rye or
pumpernickel bread.

1 clove garlic, halved
2 1/2 tablespoons flour
1 cup fat-free vegetable broth
2/3 cup evaporated skim milk
1/2 teaspoon brandy extract
2 ounces reduced-fat Swiss cheese, shredded
2 tablespoons grated reduced-fat Parmesan cheese
3 ounces reduced-fat cream cheese, cubed
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 loaf crusty French bread, cubed

Rub inside of fondue pot or saucepan with
cut sides of garlic. Discard garlic. Whisk
flour and 1/4 cup broth in a measuring cup
until blended. Add remaining broth and milk
to pot, and heat over low heat until very
hot but not boiling. Whisk in extract and
flour mixture. Cook, stirring constantly,
2 to 6 minutes. Stir in Swiss, Parmesan and
cream cheeses, pepper and nutmeg. Cook, stirring
constantly, until cheese melts and mixture
is very smooth.

Repeat: Stir constantly to produce a lump-free fondue.