Meatless Monday & Mr. Prevention Picks: Beer-Cheese Fondue

Remember when I told you guys Mr. Prevention was going to start picking out a weekly meal…or, whenever I can get him to commit? Well, here we are. His choice, that I am not allowed to veto, was cheese fondue.

He wasn’t specific on what kind of fondue, so naturally, I seized the opportunity to lighten things up. Would you believe we pigged out on cheese fondue for less than 500 calories? Believe it.

I don’t throw out too many product plugs, but Cabot offers up some really great low-fat cheeses (that I can find at my Kroger, Trader Joes, and Whole Foods). When you take all of the fat out of cheese, it loses many of its properties…like the ability to melt. Fat-free cheese also gets a little powdery – bleck!

Low-fat cheeses are challenged to ride that fine line between health and flavor. Some rise to the challenge, others…not so much. But I can assure you, this fondue had flavor and cheesy, melty goodness.

To add additional flavor, I used my favorite cheese – Gruyere, and a high quality winter ale (I’m a huge Sam Adams fan but use something you enjoy).

While a fondue pot is ideal for fondue (duh), don’t underestimate the powers of the “warm” settings on a stove top range. This recipe is 100% doable for anyone. No fancy fondue forks? No problem. Toothpicks and skewers work just fine!

And before you reach straight for the bread cubes, don’t forget your fruits and veggies. The apple chunks were actually our favorite to dip’n dunk!

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Beer-Cheese Fondue

Fondue:
6 oz (3/4 cup) winter ale beer
9 oz 75% reduced-fat Cabot white cheddar cheese, grated
4 oz Gruyere, grated
1 clove garlic, minced
1/4 tsp ground mustard
pinch of cayenne

For serving:
1 apple, diced
1 cup broccoli, broken into bite-sized pieces
1 cup cauliflower, broken into bite-sized pieces
1 cup baby carrots
3 thick slices multi-grain bread, cubed

Directions:

Combine ingredients for the fondue in a fondue pot over low heat or in a small sauce pan, stirring frequently. Serve warm with veggies, apple, and bread pieces. Yield: 3 entree servings.

Nutrition Information (per serving): 445 calories; 19.7 g. fat; 63 mg. cholesterol; 981 mg. sodium; 26 g. carbohydrate; 3.3 g. fiber; 41.7 g. protein

Result: Rich and creamy! This is a great, simple fondue that’s perfect for the calorie-conscious and beer-lovers alike! Enjoy!

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One day of work, another day in court, and then I’m Chicago-bound! 😀

Be well,

Share With Your Friends!

13 Comments

  1. December 12, 2011 / 7:30 am

    Oh this looks heavenly- the perfect thing to have with company!

  2. December 12, 2011 / 7:48 am

    You have me thinking here….
    I wonder if this would work with a vegan cheese

  3. December 12, 2011 / 8:44 am

    Beer cheese is awesome! And it’s totally healthy when you mix it with veggies. Nice work. 🙂

    Chicago, huh? Is it a busy short trip or a long one? I’m around this weekend if you’re here until then… 🙂 Just drop me a line!

  4. December 12, 2011 / 10:19 am

    This looks awesome. And under 500 calories is simply amazing.

  5. December 12, 2011 / 11:19 am

    YUM! This sounds like a really fun and tasty dinner!

  6. December 12, 2011 / 11:52 am

    I love cheese fondue! <3
    I've only had it a few times though. The best ones were 1) in Switzerland and 2) at a fondue restaurant that used to be in Windsor but sadly closed down.
    I personally like classic swiss fondue and I haven't had a different type of cheese fondue that I liked as much as swiss.

    In high school and the early days of undergrad my friend used to get us together for fondue parties. it was very retro .

  7. December 12, 2011 / 12:00 pm

    This looks SO good, and I want to make it so badly!
    I’ve never had cheese fondue before, which considering my love if cheese is kind of unbelievable.

  8. December 12, 2011 / 12:34 pm

    You have me drooling. I think I’m in need of a fondue fix soon!

  9. December 12, 2011 / 7:17 pm

    Hi Nicole. OH YUM!!! Good pick Mr. Prevention. Sadly, we don’t get Cabot cheese up here in Canada, but when I cross border shop, I pick it up if I see it. (I’m so craving melted cheese now…) Take care, hope the work day whizzes by and you are set for Chicago in no time! Safe travels.

  10. December 12, 2011 / 7:50 pm

    I could most definitely live on that! Holy YUM! And so happy you found your engagement ring!!!

  11. December 12, 2011 / 8:44 pm

    This looks divine!

    And love how you used the 75% Reduced Fat with a full-fat cheese. Works great, doesn’t it?

    On behalf of the farm families who own Cabot, we sincerely appreciate the shout out.

    ~Regan Jones, RD
    for Cabot Creamery

  12. December 12, 2011 / 11:01 pm

    This sounds like the perfect date night dinner! The beer you added sounds so perfect in it too! I’ve been too scared to try low fat cheese, but I love cabot, so maybe I’ll give it a shot!

  13. December 13, 2011 / 4:18 am

    Yum! We did fondue once for from scratch weekends. It was so good and fun. I wish we had Cabot available here on base, but sadly, I have not seen it. Maybe I should just take another look, a little more closely. I managed to score some Oikos today, so I am extremely happy. We rarely get it in and it usually sells super fast. I stocked up because the expiration date isn’t until Dec 23. Although I do wish we had Chobani. Boy, the things we miss living overseas…but I wouldn’t trade it!

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