Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Cottage cheese, creamed
- 1/4 cup Milk
- 2 tbsp Butter or margarine
- 1 1/2 tbsp Cornstarch
- 1 dash Garlic powder
- 1/4 tsp Dry mustard
- 3/4 cup Milk
- 4 oz Pasteurized process cheese
- -- (sharp Cheddar), shredded
- 2 oz Pasteurized process cheese
- -- (Swiss), shredded
- 1 lbs Loaf French bread
- -- cut into cubes
- =
Directions
1 Mix cottage cheese with ¼ cup milk in a blender until smooth.
2 Melt fat in a saucepan.
3 Stir in cornstarch, garlic powder, and dry mustard; mix well.
4 Add ¾ cup milk.
5 Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
6 Reduce heat.
7 Stir in cottage cheese mixture.
8 Add remaining cheeses, stirring until cheeses are melted.
9 Serve with cubes of french bread for dipping into fondue mixture.
10 Note: fondue may be transferred to a preheated fondue pot or chafing dish if desired.
11 Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
12 Calories per serving: about 210°F for fondue mixture, without bread.