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Israeli Fondue Recipe
|Avocados||2 Medium, halved|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Shredded edam cheese||12 Ounce (3 Cups)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
Calories 391 Calories from Fat 260
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 56.6 mg
Sodium 557.9 mg23.2%
Total Carbohydrates 10 g3.4%
Dietary Fiber 5.6 g22.5%
Sugars 1.4 g
Protein 16 g32%
Vitamin A 13.9% Vitamin C 16.4%
Calcium 42.8% Iron 5.2%
*Based on a 2000 Calorie diet
Rub inside of fondue pot with cut garlic clove.
Pour in wine and heat until bubbly.
Over low heat, stir in cheese and cook until melted.
In a small bowl blend cornstarch and sour cream.
Add this and the mashed avocados to the cheese mixture.
Continue to cook, stirring, 4 to 5 minutes or until thick and smooth.
Serve with cubes of French bread; bell peppers, cut in strips; and bresaola.