Today we will prepare a truly delicious recipe: cheese fondue! There are those who prepare it with egg yolks, some with butter, some with milk, some with starch and some with wine, the reinterpretations of the traditional Swiss recipe are truly innumerable. I decided to revisit the classic recipe by cutting as much as possible , calories: discover my version without eggs and without butter.
Video of the Recipe
Identity Card of the Recipe
- 264 KCal Calories per serving
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Ingrediants
- 270 g of Gruyere or Fontina cheese
- 30 g of grated Parmesan cheese
- 100 ml of milk
- 150 ml of fresh cream
- Q.b. of salt
- Q.b. of pepper
- Q.b. of nutmeg
- 1 teaspoon of garlic powder
Materials Needed
- Small saucepan with double bottom
- Fondue set (optional)
- Whip
- Mixer
Preparation
Please note
The classic cheese fondue is prepared with eggs, cheese, cream, milk (or white wine) and butter, with the possible addition of starches. In this version, we propose a reinterpretation to reduce total calories.- First, assemble the fondue kit. Place the aluminum or ceramic pot on a tripod, resting on a marble or wooden surface. Place the stove filled with flammable gel under the tripod, in correspondence with the pan above. Cover the pot with the special "splash guard" lid.
- Remove the rind from the cheeses and cut them into very small cubes. Alternatively, blend the cheeses to obtain even smaller pieces and facilitate their melting.
The advice OK
It is advisable to choose cheeses with a paste that is not too mature (eg Gruyere): in this way, it will be easier to melt the cheese.- Heat the milk together with the cream, and flavor with salt, pepper, nutmeg and garlic: when the liquid boils, lower the heat to low and add the chopped cheese and Grana. Continue to mix with a whisk or with a spoon, until completely dissolved.
- To prevent the cheese from sticking to the bottom of the pan, we recommend heating the mixture in a double boiler.
- After about 10 minutes, the fondue is ready: the cheese should appear completely melted, and it looks like a sauce.
- For a better presentation, pour the fondue into the special pot so that the mixture remains hot and liquid. Light the flammable gel (positioned under the ceramic pot) with a lighter or a match, then pour the fondue into the special pot.
- With the special forks, dip pieces of bread, vegetables or fruit in the fondue and enjoy immediately.
Alice's comment - PersonalCooker
I realize that this is not a very light recipe, but as you may have noticed I have tried to cut calories a lot, where possible. Cheese fondue is perfect for dipping pieces of bread, raw vegetables or even fruit (try it with pears!)Nutritional values and Health Comment on the recipe
Cheese Fondue Without Eggs is a recipe that belongs to the group of sauces.
It has a high energy intake, mainly provided by lipids, followed by proteins and finally by carbohydrates.
Fatty acids are mainly saturated, peptides of high biological value and simple carbohydrates.
It does not contain fibers; despite the absence of eggs, the cholesterol content is significant.
It is gluten-free but very rich in lactose and contains histamine.
The Egg-Free Cheese Fondue is a recipe that does not lend itself to all diets.
It is contraindicated for the diet in case of overweight and against metabolic pathologies, especially hypercholesterolemia (although it contains less cholesterol than the traditional recipe, thanks to the absence of eggs, it is still rich in saturated fatty acids).
It must be avoided in lactose intolerance and hypersensitivity to histamine; on the contrary, it has no contraindications for celiac disease.
Being devoid of eggs, it lends itself to the diet of people allergic to this food.
Suitable for the vegetarian philosophy, it is instead rejected by the vegan one.
The average portion of Egg-Free Cheese Fondue is 40 g (about 105 kcal).
