Recipe temperatures adapted for induction cooking
2-cups (480 ml) dry white wine
1-tablespoon fresh squeezed lemon juice
1-pound (460 g) Gruyere cheese, shredded #2 blade
1-pound (460 g) Fontina cheese, shredded #2 blade
2-ounces (60 ml) kirsch (optional)
1-loaf French bread, cubed
4-pears cut in wedges
4-apples cut in wedges
Combine wine and lemon juice in 2 quart Saucepan (2 L) and bring to a simmer over medium-low heat (225°F/110°C).
In the 5-quart Mixing Bowl, toss cheese with arrowroot and gradually add cheese mixture to wine, stirring constantly. When cheeses are melted, stir in kirsch and reduce the heat to serving temperature (180°F/82°C).
To Serve; Sprinkle with nutmeg and serve with French bread, apples and pears.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 471; Fat Grams 26; Carbohydrate Grams 31; Protein Grams 24; Cholesterol mg 85; Sodium mg 583.
THE POINT SYSTEM: Calorie Points 6 ½; Protein Points 3; Fat Grams 26; Sodium Points 25; Fiber Points 1; Carbohydrate Points2; Cholesterol Points 8 ½.