When it comes to cold weather entertaining, fondue is a classic.
I typically pull out my pots — one copper and one ceramic that I got for wedding gifts in the late ’80s — during the holiday season.
But considering that reduced-fat cheeses have a reputation for not melting well, it might seem dicey to try to change the ingredients in a classic beer-and-cheese fondue.
The Star’s Cheesy Beer Fondue recipe uses a combination of reduced fat cheeses, fat-free half and half and light beer with tasty results. Cheese is very high in calcium and high in phosphorous. Meanwhile, swap out the hunks of baguette for vegetable dippers and you’ve added vitamins and fiber. Or go for pretzels and you have a crunchy, fat-free snack.
Shopping tip: For testing purposes, we used Select 55 by Budweiser, which is widely available in supermarkets.
Serving tip: There are loads of fondue pots on the market these days. A ceramic or enameled cast-iron fondue pot is the perfect type of pot for cooking cheese fondue. Check the manufacturers’ directions to see if the pot can be heated on the stovetop to avoid transferring fondue and dirtying more than one pot. We found our retro 1970s flame-orange fondue pot on eBay.