Fondue, Blue Cheese Lc-0.9appetizer, dairy- cheese 1 pkg (04 oz) blue cheese; crumbled 1/2 cup wine, white, dry 1 pkg (08 oz) cream cheese; cubed 8 oz Monterey jack cheese; cubed 1 tbs kirsch; (cherry brandy) Heat wine and cream cheese, stirring until cheese melts. Add Monterey jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch. Serve with dippers of French bread, fresh fruit or vegetables. Yield: 5 cups. Per serving: 143 Calories (kcal); 12g Total Fat; (80% calories from fat); 6g Protein; 1g Carbohydrate; 38mg Cholesterol; 158mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=31.88 g; calories=179.9; protein=8.09 g; total fat=15.03 g; carbohydrate=0.94 g; ash=1.4 g; calcium=207 mg; phosphorus=141.7 mg; iron=0.43 mg; sodium=289.6 mg; potassium=70.27 mg; magnesium=9.51 mg; zinc=0.93 mg; copper=0.02 mg; manganese=0.05 mg; vitamin A=517.4 IU; vitamin E=0.3 mg ATE; thiamin=0.01 mg; riboflavin=0.15 mg; niacin=0.14 mg; pantothenic acid=0.26 mg; vitamin B6=0.04 mg; folate=9.39 ug; vitamin B12=0.35 ug; saturated fat=9.52 g; monounsaturated fat=4.25 g; polyunsaturated fat=0.48 g; cholesterol=44.66 mg; alcohol=1.39 g; selenium=4.58 ug; refuse=0.%; %cal as carb:prot:fat=2:19:79; WW Pts=4.85; (complete analysis) |
