Cheese Fondue

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Ingredients
  cup low-fat milk
 1 tbsp cornstarch
 2 cloves garlic, crushed and peeled
 1 dried bay leaf
 ¼ tsp Dijon mustard
 1 pinch grated nutmeg
 1 cup grated Cabot 50% Light Cheddar cheese
 2 cups raw broccoli florets
 4 large carrots, peeled and cut into spears
 ½ pint cherry tomatoes
 1 lb small new potatoes, cooked
Directions
1

In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps).

2

Add garlic, bay leaf, mustard and nutmeg.

3

Place pan over medium-low heat.

4

Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

5

Add cheese and whisk just until cheese is melted and smooth.

6

Remove from heat, discard bay leaf and transfer mixture to a fondue pot or place the saucepan on a warming tray.

7

Serve surrounded with vegetables for dunking.

Ingredients

Ingredients
  cup low-fat milk
 1 tbsp cornstarch
 2 cloves garlic, crushed and peeled
 1 dried bay leaf
 ¼ tsp Dijon mustard
 1 pinch grated nutmeg
 1 cup grated Cabot 50% Light Cheddar cheese
 2 cups raw broccoli florets
 4 large carrots, peeled and cut into spears
 ½ pint cherry tomatoes
 1 lb small new potatoes, cooked

Directions

Directions
1

In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps).

2

Add garlic, bay leaf, mustard and nutmeg.

3

Place pan over medium-low heat.

4

Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

5

Add cheese and whisk just until cheese is melted and smooth.

6

Remove from heat, discard bay leaf and transfer mixture to a fondue pot or place the saucepan on a warming tray.

7

Serve surrounded with vegetables for dunking.

Cheese Fondue