I just recently got a fondue pot and am looking forward to breaking it in. I usually avoid as much cheese as possible and wondered if anyone had any suggestions for cutting down the fat.
Any suggestions are welcome.
you can use your fondue pot for a number of things, my canadian inlaws use theirs all the time, to poach meat, chicken, shrimp, veggies. you can use different stocks, beef, chicken or veggie, if you didn't want to use oil. i love marinating small strips of beef in teriyaki sauce overnite for fondue.
you can always use it for a dessert--melt chocolate for strawberries, marshmellows, small cakes--pound or angelfood.
just jump in & give it a try! happy eats.
try foodtv web site under search I believe there are several fondue recipes (different kinds)...
TRy going here. Lots of info and diffrent fondue recipes. I was going to mail you the page but did not have an email for you
Eating Well magazine had a chocolate-hazelnut fondue recipe a couple of years ago. It was low- or reduced-fat and, while nothing fancy (it used Nutella!), it might be yummy (I haven t tried it.) If you re interested, I ll find it for you and post it.
I would love your fondue recipe that using Nutella. Would you please post it? Thank you!!
Sorry for not getting back to you sooner. This is the recipe, from the very last issue (March/April 1999) of the dear departed Eating Well (sigh):
2/3 cup fat-free chocolate syrup
1/4 cup chocolate-hazelnut spread, such as Nutella
In a small saucepan, stir ingredients together over low heat until smooth and warm. (The sauce will keep, covered, in the refrigerator for up to 1 week.) Serve warm or at room temperature.
Makes about 1 cup. Per tablespoon: 45 calories; 0.5 g protein; 1 g fat
The magazine suggests serving this as a chocolate fondue with strawberries, kiwi, oranges, and angel food cake.
See what I mean about being nothing fancy? Oh, well, can t get much easier than this, anyway. I hope it turns out well.
[This message has been edited by Natasha (edited 06-27-2000).]
Thanks Natasha!! It sounds yummy and easy!! Perfect for all the wonderful summer fruit. Thanks again for posting the recipe.
This sounds kind of different:
1/2 cup packed dark brown sugar
1 tbsp flour
1 cup milk
2 tbsp butter
1 tsp vanilla
Combine sugar, flour and salt in 4-cup glass measure or microwaveable bowl. Gradually whisk in milk until smooth.
Microwave uncovered at high (100 per cent powder) 3 to 4 minutes or until mixtgure comes to boil and thickens. Whisk at least twice during cooking.
Stir in butter until melted, then add vanilla. If desired, stir in 1 tablespoon rum or a bit of rum extract.
Makes 1 1/3 cups.
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