Healthier Cheese Fondue with Pretzels and Veggies
Who doesn’t like fondue?!? This is just a bit healthier than the original and made with some thickened up chicken stock. The mustard gives it a little bite.
- 1 garlic clove, crushed
- 1 1/2 cups chicken stock
- 1 teaspoon Dijon mustard (add more for spice and tang)
- 1/2 cup apple juice
- 3 tablespoons cornstarch
- 1 cup flavorful Swiss cheese (such as Gruyère or Emmenthaler), shredded
- Salt and freshly ground black pepper
- 1 bag honey whole wheat pretzels (10-16 ounces)
- 1-2 pounds assorted fresh vegetables, chopped, such as broccoli, carrots or red bell peppers
Rub the inside of a fondue pot with the crushed clove of garlic and discard the clove. Ask a grown-up helper (GH) to assist you with setting up the fondue pot.
Add the chicken stock to the pot, whisk in the mustard and then bring it to a boil over medium-high heat.
While the chicken stock is coming to a boil, combine the cornstarch and apple juice in a small bowl, stirring to dissolve the cornstarch and prevent lumping.Once the chicken stock has come to a boil, add the white wine and cornstarch mixture while whisking.
Bring that mixture back to a boil and cook for one minute, whisking constantly.
Remove the pot from the heat and whisk in the shredded cheese, stirring to dissolve.
Season the fondue with salt and pepper and serve immediately with honey whole wheat pretzels and an assortment of chopped fresh vegetables, such as broccoli, carrots or red bell peppers.
This is a great recipe for kids and the whole family from Yum-o! It’s good AND good for you. For more information about Yum-o! go to the Yum-o! website.