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    Cheese Fondue


    • 1 tablespoon no-trans-fat margarine, (with 8 grams of fat per tablespoon)
    • 2 tablespoons fat-free or light sour cream
    • 2 1/2 tablespoons quick-mixing flour
    • 3/4 cup fat-free half-and-half
    • 3/4 cup low-fat milk
    • 1 pinch ground nutmeg, or cayenne red pepper
    • 3/4 cup shredded light cheese (or reduced-fat Swiss)
    • 1/2 cup shredded reduced-fat sharp Cheddar cheese
    • 1/4 cup shredded Parmesan
    • salt and pepper, to taste


    Step 1
    In medium saucepan, melt the butter. Remove from heat; blend in the sour cream and flour to make a paste. Whisk in the milk and half-and-half and bring to a boil over medium heat, stirring frequently. 
    Step 2
    Reduce heat to simmer, stir in salt, pepper, and cayenne, and stir frequently until the sauce thickens (about 5 minutes). 
    Step 3
    Whisk in an additional tablespoon of  flour, if needed, for desired thickness.
    Step 4
    Remove from heat, stir in shredded cheeses and stir well. Pour cheese into fondue pot or slow cooker set on high. 
    Step 5
    Serve with cubes of sourdough or French bread, or lightly cooked vegetables (broccoli or cauliflower florets work well).

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