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Obesity Discussion · 07-22-07, 08:30 AM

CLASSIC SWISS FONDUE WITH CRUDIT

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:10:00

Calories: 520
Fat: 34 grams
Protein: 36 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
8 ounces Emmenthaler (2 cups), coarsely grated
8 ounces Gruyère, coarsely grated
2 teaspoons ThickenThin

not/Starch thickener
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 cup dry white wine
2 garlic cloves, minced
2 pounds asparagus, trimmed and cut in half crosswise
1 (7-ounce) bunch radishes, cut into quarters
1 pound mushrooms, cut into quarters
1. Combine cheeses, thickener, nutmeg and pepper in a
mixing bowl; mix well.
2. Place wine and garlic in a large saucepan and bring to a
simmer over medium heat. Add cheese mixture by
cupfuls, whisking well after each addition. Reduce heat
to medium-low and cook, whisking constantly, until
smooth, about 5 minutes. Transfer to fondue pot set
over a flame and serve with vegetables.
The secret to a smooth, creamy fondue is to incorporate the
cheese slowly. In addition to asparagus, radishes and
mushrooms, try dipping blanched cauliflower, endive and bell
pepper.

07-22-07, 08:30 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Classic Swiss Fondue with Crudit CLASSIC SWISS FONDUE WITH CRUDIT Servings: 4 Prep time: 0:20:00 Bake/Cook time: 0:10:00 Calories: 520 Fat: 34 grams Protein: 36 grams Carbohydrates: 9 grams Fiber: 2 grams Net Carbs: 7 grams 8 ounces Emmenthaler (2 cups), coarsely grated 8 ounces Gruyère, coarsely grated 2 teaspoons ThickenThin not/Starch thickener 1 teaspoon nutmeg 1/2 teaspoon white pepper 1 cup dry white wine 2 garlic cloves, minced 2 pounds asparagus, trimmed and cut in half crosswise 1 (7-ounce) bunch radishes, cut into quarters 1 pound mushrooms, cut into quarters 1. Combine cheeses, thickener, nutmeg and pepper in a mixing bowl; mix well. 2. Place wine and garlic in a large saucepan and bring to a simmer over medium heat. Add cheese mixture by cupfuls, whisking well after each addition. Reduce heat to medium-low and cook, whisking constantly, until smooth, about 5 minutes. Transfer to fondue pot set over a flame and serve with vegetables. The secret to a smooth, creamy fondue is to incorporate the cheese slowly. In addition to asparagus, radishes and mushrooms, try dipping blanched cauliflower, endive and bell pepper. Atkins - Classic Swiss Fondue with Crudit Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________