Dieter’s Delight

This fondue is a treat for diabetic, low-calorie and low-fat dieters and for nondieters too.

Ingredients:

2 cups shredded low-fat American cheese (8 oz.)
1/2 cup low-fat milk or skim milk
1 tbsp. snipped fresh parsley
1 tbsp. grated onion
1 small garlic clove, minced
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 tsp. dried dillweed, crushed
1/4 tsp. celery seeds
1 cup broccoli flowerets
3 tbsp. water
1/2 tsp. salt
1 cup zucchini slices, 1/4-inch thick
1 cup carrot slices, 1/4-inch thick
1 cup small fresh raw mushroom caps

Procedure:

Combine cheese, milk, parsley, onion, garlic, dry mustard, Worcestershire sauce, dillweed and celery seeds in a medium saucepan. Stir constantly over medium heat until cheese melts. Pour into a fondue pot or chafing dish. Keep warm over a low flame. Place broccoli flowerets, water and salt in a small saucepan with a tight lid. Cover and simmer over medium heat until crisp-tender, about 15 minutes; drain. To serve, place hot cooked broccoli flowerets, zucchini slices, carrot slices and mushroom caps in individual serving dishes. Using forks, dip vegetables into fondue. Makes 4 servings.