Cheese fondue is a puddle of warm melted cheese flavored with wine, and I adore it. When it’s done right, the cheese coats a piece of fruit or bread with a perfectly satin layer of fatty unctuousness that transforms both parties into something miraculous. Getting that singular texture without all of the fat is a matter of making a thickened wine-shallot reduction and using high-quality low-fat cheddar. I threw in a little bit of bacon because everything’s better with it. If you leave it out, though, this reformed fondue contains one tenth the fat of the original.

　　

Ingredients

serves 4

　　1/2 cup sweet white wine, such as Riesling

　　3/4 cup water

　　1 small shallot, minced

　　8 ounces 50% reduced-fat cheddar cheese, such as Cabot, shredded

　　1 tablespoon cornstarch

　　3 tablespoons real bacon bits, such as Hormel Real Bacon Bits

　　Pinch of cayenne pepper

　　Salt and freshly ground black pepper

　　1 cup radishes

　　2 Granny Smith apples, cored and cut into wedges

　　

Step 1

In a small saucepan, bring the wine, water, and shallot to a boil over high heat. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.

　　

Step 2

Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.

　　

Step 3

Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.

　　

Step 4

Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.

　　

healthy tips

Step 5

Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.

　　

nutrition information

Step 6

Fat: 80g (before), 10.3g (after)

　　

Step 7

Calories: 1,490 (before), 248 (after)

　　

Step 8

Protein: 19g

　　

Step 9

Carbohydrates: 18g

　　

Step 10

Cholesterol: 34 mg

　　

Step 11

Fiber: 3g

　　

Step 12

Sodium: 666mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.