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Three-Cheese Fondue With Tomato Onion Chutney

Nutrition per serving    (USDA % daily values)
CAL
284
FAT
58%
CHOL
30%
SOD
6300%

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Ingredients for 6 servings

1/2 pound Gruyère, grated coarse (about 2 1/2 cups)

1/2 pound Emmenthal, grated coarse (about 2 1/2 cups)

1/2 pound Doux de Montagne, Havarti, or vacherin fribourgeois, grated coarse (about 2 1/2 cups)

2 tablespoons cornstarch

1 garlic clove, halved

1 cup dry white wine

2 teaspoons fresh lemon juice

2 tablespoons Calvados

1/3 cup tomato onion chutney

Accompaniments: soft breadsticks with fennel seed

assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions

cooked tortellini or tortelloni

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