VEGETABLE FONDUE
18th June 2020
FAT: 32.44g PRO: 4.24g CHO: 3.92g Kcals: 325 Ratio: 3.98:1
Notes
TIP : You can obviously alter the veggies to what suits you better and if on a modified ketogenic diet then you can add some additional protein to the recipe.
Ingredients
- 13g Cheddar cheese - CATHEDRAL MATURE
- 4g Butter
- 18g Celery
- 12g Cucumber
- 9g Radish
- 18g Carrots
- 15g Apples – eating
- 17g Double cream - MORRISONS extra thick
- 20g Mayonnaise – HELLMANN’S
- You will also need a little mustard or GIA garlic puree
Instructions
- Cut the vegetables and apple into sticks suitable for dipping into the cheese sauce fondue.
- Put the cream, mayonnaise, butter and grated cheese into a microwavable bowl and stir in a little mustard or Gia garlic puree if desired.
- Microwave in 30 second bursts until cheese is melted, this should not take more than 60 seconds.
- Serve with the veggies.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.