Cheddar Cheese Fondue with Apples and Radishes

• 1/2 cup sweet white wine, such as Riesling
• 3/4 cup water
• 1 small shallot, minced
• 8 ounces 50% reduced-fat cheddar cheese, such as Cabot, shredded
• 1 tablespoon cornstarch
• 3 tablespoons real bacon bits, such as Hormel Real Bacon Bits
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
• 1 cup radishes
• 2 Granny Smith apples, cored and cut into wedges

1. In a small saucepan, bring the wine, water, and shallot to a boil over high heat.
2. Reduce the heat to low and simmer the mixture until the shallots are tender and about 1 cup of the liquid remains, about 3 minutes.
3. Meanwhile, toss the cheese with the cornstarch in a medium bowl to coat evenly.
4. Whisk a small amount of the cheese mixture into the simmering shallot liquid until it is melted.
5. Continue to whisk in small amounts of the cheese mixture until it is all incorporated and the fondue is smooth and melted.
6. Stir in the bacon and cayenne, and season the fondue with salt and pepper to taste.
7. Transfer the fondue to a fondue pot and serve with the radishes and apples for dipping.
8. Adding a small amount of cornstarch to a dish that would normally require cream or butter can provide body and creaminess without adding a lick of fat.
9. Fat: 80g (before), 10.3g (after)
10. Calories: 1,490 (before), 248 (after)
11. Protein: 19g
12. Carbohydrates: 18g
13. Cholesterol: 34 mg
14. Fiber: 3g
15. Sodium: 666mg

sweet white wine, water, shallot, cheddar cheese, cornstarch, bacon bits, cayenne pepper, salt, radishes, apples

Taken from www.epicurious.com/recipes/food/views/cheddar-cheese-fondue-with-apples-and-radishes-374876 (may not work)