Cheese Fondue with Apples

We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.

Yield: 9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)

Ingredients

• 1/4  cup  all-purpose flour
• 3/4  cup  (3 ounces) shredded Emmenthaler or Swiss cheese
• 1/8  teaspoon  ground nutmeg
• 1  garlic clove, halved
• 3/4  cup  fat-free, less-sodium chicken broth
• 1/4  cup  dry white wine
• 1  teaspoon  kirsch (cherry brandy)
• 3  Pink Lady apples, each cored and cut into 9 wedges

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.

Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.

Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Nutritional Information

Calories:

84 (32% from fat)

Fat:

3g (sat 1.8g,mono 0.7g,poly 0.2g)

Protein:

3.4g

Carbohydrate:

9.9g

Fiber:

1.3g

Cholesterol:

9mg

Iron:

0.3mg

Sodium:

80mg

Calcium:

101mg