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Ingredientes
- 1/2 c. Heavy cream
- 1 tsp Cornstarch
- 1 tsp Lemon juice
- 2 c. Blue or possibly domestic Gorgonzola cheese, crumbled (about 8 ounces)
- 3 Tbsp. Honey
- 2 Tbsp. Walnuts, minced and toasted
Direcciones
- In a small saucepan heat cream and cornstarch over medium heat, add in lemon juice. Cook and stir till mix thickens. Add in cheese, one spoonful at a time, stirring till cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer fondue to a ceramic or possibly enamel fondue pot, sprinkle with toasted walnuts and keep hot over a fondue burner. Serve immediately. For dipping: fresh figs, dates, apricots and applies (or possibly other fresh/dry fruits).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 1406 | |
| Calories from Fat 913 | 65% |
| Total Fat 104.09g | 130% |
| Saturated Fat 64.63g | 259% |
| Trans Fat 0.0g | |
| Cholesterol 285mg | 95% |
| Sodium 3792mg | 158% |
| Potassium 804mg | 23% |
| Total Carbs 63.68g | 17% |
| Dietary Fiber 0.6g | 2% |
| Sugars 53.45g | 36% |
| Protein 60.23g | 96% |
