- 8 Ounces Gruyere cheese, shredded
- 8 ounces reduced-fat Swiss cheese, shredded
- 1 Teaspoon Dijon mustard
- 1 Cup dry white wine
- 1 can (15 ounces) cannelini beans, rinsed and drained (Cannellini beans are white kidney beans.)
- 1 large clove of garlic
- 1 Tablespoon lemon juice
In a food processor, combine the beans, the mustard, garlic, lemon juice and half the wine. Process until smooth.
Heat mixture in saucepan until simmering. Add remaining wine, then add 1/4 of the cheese at a time, stirring well to ensure it melts before adding more cheese.
Once cheese has melted, transfer to your fondue pot or a crock pot set to low. Makes 12 servings (1/4 cup)
Serve with blanched broccoli, cauliflower, asparagus, or carrots; chunks of whole-grain bread and breadsticks; grilled chicken or turkey chunks; or raw mushrooms, pepper strips or cocktail onions. (Add-ons not included in calorie count!)