Fondue

INGREDIENTS  

• 2 T. cornstarch 
• 1 cup aged Gruyère, shredded  
• 1 cup Emmentaler or Swiss cheese, shredded 
• 1 garlic clove, halved 
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 
• ½ cup 2% reduced-fat evaporated milk 
• 2 t. fresh lemon juice  

DIRECTIONS  

1. Combine cornstarch and cheeses in a small bowl; toss to coat.
2. Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.
3. Add one-third of 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.
4. Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.

Recipe Author: Cooking Light