Ingredients
- 1 loaf french bread
- 240 ml milk
- 120 gr cottage cheese
- 85 gr pasteurized process cheese
- 28 gr butter
- 12 gr cornstarch
- 1 ml dry mustard
- 1 gr garlic powder
-cut into cubes Mix cottage cheese with quarter cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 0.75 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture. NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner. Calories per serving: About 100ºC or fondue mixture, without bread.
