Light Cheddar-and-Ale FondueMakes 3 cups (about 12...

The Baltimore Sun

Light Cheddar-and-Ale Fondue

Makes 3 cups (about 12 servings)

15 1/2 -ounce can white beans, rinsed and drained (such as Great Northern, navy or cannellini)

12-ounce bottle dark ale or other beer

1 cup grated extra-sharp cheddar cheese

1 cup grated reduced-fat sharp cheddar cheese

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce, or to taste

In a food processor, combine the beans and 1/4 cup of the ale. Puree, scraping the sides of the bowl as needed, until very smooth, about 4 minutes.

In a medium saucepan, combine the bean puree and the remaining ale. Bring to a boil over medium heat, then reduce heat to simmer. Add the cheeses in handfuls, stirring constantly, until the cheese has melted.

Stir in the dry mustard, Worcestershire sauce and hot sauce. Transfer to a warm fondue pot.

Per serving: 105 calories, 5 grams fat, 3 grams saturated fat, 15 milligrams cholesterol, 7 grams carbohydrate, 6 grams protein, 2 grams fiber, 187 milligrams sodium

Recipe analysis provided by the Associated Press.

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