CINNAMON PEAR COMPOTE - WHOLE Foods

CINNAMON PEAR COMPOTE

A bowl of ice cream will be much improved with a bit of this sweet pear compote spooned over the top. Or to prove that it's not just for dessert, try spreading some on a sandwich with roasted pork loin, crisp lettuce and Dijon mustard.

Ingredients: 

• 2 ripe but firm pears, peeled, cored and chopped
• 1/4 cup seedless raisins
• 1/3 cup apple juice
• 1/4 teaspoon ground cinnamon
• pinch grated nutmeg
• 2 teaspoons unsalted butter (optional)
• 1 tablespoon cider vinegar or red wine vinegar
• Salt and pepper to taste

Method: 

Put pears, raisins, juice, cinnamon, nutmeg and butter into a small pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes, then serve.

Nutritional Info: 

Per Serving: Serving size: , 90 calories (15 from fat), 1.5g total fat, 1g saturated fat, 5mg cholesterol, 240mg sodium, 19g carbohydrates, (3g dietary fiber, 14g sugar), 1g protein.

BANANA APRICOT MUFFINS - WHOLE Foods

BANANA APRICOT MUFFINS

Thanks to a reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.

Ingredients: 

• 3 tablespoons butter, melted and cooled
• 1/4 cup honey
• 2 eggs, beaten
• 2 medium ripe bananas, mashed with a fork
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups almond flour
• 3/4 cup walnuts, chopped
• 3/4 cup chopped dried apricots

Method: 

Preheat the oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 25 to 30 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.

Nutritional Info: 

Per Serving: Serving size: 1 muffin, 290 calories (200 from fat), 22g total fat, 3.5g saturated fat, 45mg cholesterol, 170mg sodium, 18g carbohydrates, (4g dietary fiber, 10g sugar), 

9 g protein.

APRICOT BREAD - WHOLE Foods

APRICOT BREAD

This not-too-sweet bread is great for family gatherings. The flavor of the orange juice comes through and complements the apricots.

Ingredients: 

• 3/4 cup dried apricots
• 3/4 cup sugar
• 2 tablespoons canola oil
• 1 egg
• 1/4 cup water
• 1/2 cup orange juice
• 1 cup unbleached white flour
• 1 cup whole wheat pastry flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup finely chopped walnuts

Method: 

Preheat oven to 350°F. Butter a 9-inch loaf pan and set aside. Soak apricots for 20 minutes in hot water to cover. Drain and chop apricots into 1/4-inch pieces. Set aside.

Beat sugar, oil and egg together in a mixing bowl. Stir in water and orange juice. Add white flour, pastry flour, baking powder, baking soda and salt, mixing until thoroughly combined. Stir in walnuts and apricots. Pour batter into prepared pan and bake for 55 to 65 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes. Remove to a wire rack to continue cooling.

Nutritional Info: 

Per Serving: Serving size: About 1 Slice, 250 calories (70 from fat), 8g total fat, 0.5g saturated fat, 25mg cholesterol, 380mg sodium, 40g carbohydrates, (3g dietary fiber, 18g sugar), 5gprotein.

WHOLE WHEAT GERMAN PANCAKE WITH PEARS - WHOLE Foods

WHOLE WHEAT GERMAN PANCAKE WITH PEARS

Serve this big, delightfully puffy pancake right from the skillet, or transfer it to a platter by running a knife around the edges and then loosening the bottom with a spatula before sliding the pancake onto a platter.

Serves 6

Ingredients: 

• 2 tablespoons unsalted butter
• 4 large eggs
• 1 cup reduced fat (2%) milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 3/4 cup whole wheat flour
• 2 Bartlett pears, cored and thinly sliced
• 2 teaspoons powdered sugar (optional)

Method: 

Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.

Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with pears and bake until the pancake is puffed and browned and pears are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving.

Nutritional Info: 

Per Serving: Serving size: , 210 calories (70 from fat), 8g total fat, 4g saturated fat, 155 mg cholesterol, 160mg sodium, 27g carbohydrates, (4g dietary fiber, 13g sugar), 8g protein.

SLOW COOKER APPLE CINNAMON FRENCH TOAST -WHOLE Foods

SLOW COOKER APPLE CINNAMON FRENCH TOAST

Wake up to a casserole of fragrant French toast with this super-easy recipe. Choose light and fluffy bread for tender French toast or dense bread for a heartier dish.

Serves 4

Ingredients: 

• Canola spray oil
• 8 slices whole grain or whole wheat sandwich bread (about 9 ounces total), halved diagonally
• 3 apples, peeled, cored and thinly sliced
• 5 eggs
• 3/4 cup milk
• 3/4 cup half-and-half
• 4 tablespoons firmly packed light brown sugar, divided
• 1 3/4 teaspoon ground cinnamon
• Pinch fine sea salt

Method: 

Lightly coat the inside of a slow cooker with spray oil. Layer in bread, overlapping as necessary, and top with apples. In a bowl, whisk together eggs, milk, half-and-half, 3 tablespoons of the brown sugar, cinnamon and salt. Pour over bread and apples and sprinkle with remaining 1 tablespoon brown sugar. Cover and cook on low until apples are soft and casserole is browned around the edges, 6 to 8 hours. Cool, uncovered, for at least 20 minutes before serving. Scoop portions directly from the slow cooker or remove French toast in one piece and arrange on a platter to serve.

Nutritional Info: 

Per Serving: Serving size: , 420 calories (130 from fat), 14g total fat, 6g saturated fat, 

255 mg cholesterol, 430 mg sodium, 57 g carbohydrates, (6g dietary fiber, 31g sugar), 18g protein.

ORANGE-CRANBERRY SAUCE - WHOLE Foods

ORANGE-CRANBERRY SAUCE

As an alternative to serving this bright, tart condiment with roasted turkey or chicken, stir a spoonful of it into a cup of yogurt or a tall smoothie for breakfast.

Makes about 2 1/4 cups

Ingredients: 

• 3/4 cup sugar
• 1/2 cup orange juice
• 1 (12-ounce) package fresh or frozen cranberries
• 1 tablespoon grated orange zest or orange peel cut into very thin strips (no white part)

Method: 

Combine sugar, 1/2 cup water and orange juice in a medium saucepan. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently 10 minutes, stirring occasionally. Stir in orange zest or peel, cover and cool completely at room temperature. Refrigerate until serving time.

Nutritional Info: 

Per Serving: Serving size: , 90 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 23g carbohydrates, (1g dietary fiber, 21g sugar), 0g protein.

PEAR AND ALMOND TART - WHOLE Foods

PEAR AND ALMOND TART

Makes a 12 inch tart

Frangipane, an almond-flavored pastry cream, is matched with pears in this classic French tart.

Ingredients: 

• Pastry
• 1 3/4 cup all-purpose flour, plus more for rolling out dough
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 2 eggs, lightly beaten
• Frangipane (almond filling)
• 5 ounces almond paste, broken into pieces
• 1/3 cup sugar
• 2 eggs, divided
• 1/2 cup (1 stick) cold butter, cut into small pieces
• 1 lemon, Zest of
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 1/4 teaspoon baking powder
• Fruit Topping
• 3 ripe pears, such as Anjou, peeled, cored and thinly sliced

Method: 

For the pastry, put flour, sugar, baking powder and salt into a food processor and pulse to combine. Add butter and pulse again until mixture resembles a fine powder. Add eggs one at a time while continuing to pulse then scrape dough from the sides and continue pulsing until well incorporated. Dough will have the texture of wet sand and will start coming together in clumps. Shape dough into a disk, cover and chill until firm, about 1 hour. 

Meanwhile, for the frangipane, put almond paste, sugar and 1 of the eggs into the food processor and purée until smooth. Add butter, zest and vanilla and continue mixing until well combined. Mix in flour and baking powder then add remaining egg and continue mixing until smooth and well incorporated. Transfer frangipane to a medium bowl, cover and chill for at least 30 minutes. 

Preheat oven to 350°F. On a lightly floured surface, roll out pastry into a (13-inch) circle. Transfer to an (11- to 12-inch) tart pan with a removable bottom, pressing pastry into bottom and sides of pan. With the rolling pin, roll over the top of the pan to cut off excess dough then prick bottom and sides all over with a fork. Spread frangipane mixture evenly over pastry. Starting in the middle, arrange pears in a spiral pattern on top, pressing them down lightly and leaving some room between pear slices for frangipane to puff up. 

Arrange tart pan on a baking sheet and bake until pastry is golden brown and frangipane is set in the center and golden, about 45 minutes. Remove from oven, set aside to let cool for 15 minutes then carefully remove outer ring of pan and transfer tart to a serving plate. Serve warm or at room temperature.

Nutritional Info: 

Per Serving: Serving size: 1/12 tart, 320 calories (150 from fat), 17g total fat, 8g saturated fat, 110mg cholesterol, 150mg sodium, 36g carbohydrates, (2g dietary fiber, 17g sugar), 6gprotein.

EASIEST BERRY CRISP - WHOLE Foods

EASIEST BERRY CRISP

Pull together this simple fruit crisp with your favorite summer berries and a couple of pantry staples. This recipe is a fun way to feature stone fruits, too. We love using a combination of nectarines and cherries.

Serves 8-10

Ingredients: 

• 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
• 1 1/2 pound (about 5 cups) mixed berries, such as chopped strawberries, blackberries, blueberries and/or raspberries
• 1/3 cup plus 1/4 cup dark brown sugar, divided
• 3/4 cup all-purpose flour, divided
• 1 cup old-fashioned or quick-cooking oats

Method: 

Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.

In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.

To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.

Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.

Nutritional Info: 

Per Serving: Serving size: , 240 calories (80 from fat), 9g total fat, 5g saturated fat, 20mg cholesterol, 5mg sodium, 39g carbohydrates, (3g dietary fiber, 22g sugar), 3g protein.

SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP - WHOLE Foods

SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP

Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.

Serves 6

Ingredients: 

• 5 cups chicken or seafood broth, plus more as needed
• 1 (8-ounce) bottle clam juice
• 1/2 teaspoon saffron threads, crushed
• 2 tablespoons extra-virgin olive oil
• 1/4 cup minced shallots (about 2)
• 2 cups arborio or carnaroli rice
• 1/2 cup dry white wine
• 1/2 pound bay scallops
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound squid (calamari) tubes, sliced into rings
• 1 teaspoon fine sea salt
• 2 tablespoons finely chopped fresh parsley

Method: 

Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering.

Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. Stir in wine and cook, stirring constantly, until liquid is absorbed. 

Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.

Nutritional Info: 

Per Serving: Serving size: , 375 calories (54 from fat), 6g total fat, 1g saturated fat, 150 mg cholesterol, 1530 mg sodium, 55g carbohydrates, (1g dietary fiber, 0g sugar), 20g protein.

SWORDFISH PUTTANESCA - WHOLE Foods

SWORDFISH PUTTANESCA

This rich and comforting one-skillet dish is packed with savory flavors. Though perfectly elegant for company, it’s quick enough for weeknight family dinners, too. Serve with your favorite green vegetable.

Serves 4

Ingredients: 

• 1 tablespoon extra-virgin olive oil
• 4 frozen Whole Catch Swordfish Steaks, thawed
• 1/4 teaspoon coarse sea salt
• 3 cloves garlic, thinly sliced
• 3 anchovy fillets, minced
• 1/8 teaspoon crushed red chile flakes, or to taste
• 1 cup diced canned tomatoes with juice
• 1/4 cup sliced pitted green olives
• 1 tablespoon drained capers
• 1/4 cup coarsely chopped fresh parsley

Method: 

Preheat the oven to 200°F. Heat oil in a large heavy skillet over high heat. Sprinkle swordfish with salt and cook, turning once, until browned and almost cooked through, about 3 minutes per side. Transfer to a small baking sheet and place in the oven to keep warm.   

Lower heat under the skillet to medium and add garlic. Cook, stirring frequently, 1 minute. Stir in anchovies and pepper flakes. Stir in tomatoes, olives and capers. Simmer, stirring frequently, until thickened, about 3 minutes. Spoon over swordfish steaks and sprinkle with parsley.

Nutritional Info: 

Per Serving: Serving size: , 320 calories (150 from fat), 17g total fat, 3.5g saturated fat,

115 mg cholesterol, 740 mg sodium, 5g carbohydrates, (1g dietary fiber, 2g sugar), 

35 g protein.

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MUSHROOM BOURGUIGNON - WHOLE Foods

MUSHROOM BOURGUIGNON

This rich, impressive dish gets its inspiration from France’s famous beef Bourguignon and takes a deliciously vegetarian twist (or vegan, if you replace the egg noodles with egg-free pasta).

Serves 4

Ingredients: 

• 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
• 2 1/2 tablespoon extra-virgin olive oil, divided
• 3/4 teaspoon fine sea salt, divided
• 2 carrots, diced
• 1 large onion, diced
• 5 cloves garlic, chopped
• 1/4 cup tomato paste
• 1 1/2 cup red wine
• 1 1/2 cup vegetable broth or mushroom broth
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 8 ounces egg noodles, cooked according to package directions

Method: 

In a large pot, heat 1 1/2 tablespoons of the oil over medium heat. Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to the pot and place over medium-high heat. Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Stir in wine and simmer until reduced by half.  

Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt. Bring to a boil, lower heat and simmer, uncovered, until sauce is very thick, about 20 minutes. Serve over noodles.

Nutritional Info: 

Per Serving: Serving size: , 420 calories (90 from fat), 11g total fat, 2g saturated fat, 0 mg cholesterol, 660mg sodium, 60g carbohydrates, (10g dietary fiber, 11g sugar), 15g protein.

TANGERINE-ROASTED TUNA WITH GREEN OLIVES -WHOLE Foods

TANGERINE-ROASTED TUNA WITH GREEN OLIVES

Serve this one-pan dish of juicy tuna, sweet red onions and green olives over cooked brown rice for a quick and easy meal.  

Serves 4

Ingredients: 

• 1/2 cup drained pitted green olives (about 20)
• 1 tangerine or small orange, zested and quartered, zest reserved
• 1 red onion, cut into small wedges
• 1/2 pound Whole Catch® boneless, skinless tuna steak, cut into (1-inch) chunks
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Method: 

Preheat the oven to 425°F. Arrange olives, tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.

Nutritional Info: 

Per Serving: Serving size: , 140 calories (60 from fat), 6g total fat, 0g saturated fat, 30 mg cholesterol, 700mg sodium, 7g carbohydrates, (1g dietary fiber, 3g sugar), 14g protein.

HOLIDAY CIOPPINO - WHOLE Foods

HOLIDAY CIOPPINO

This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp and clams to finish cooking.
Serves 8

Ingredients: 

• 2 tablespoons olive oil, plus more for brushing
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 large yellow onion, finely chopped
• 1 bulb fennel, trimmed, cored and thinly sliced
• 1 green bell pepper, cored, seeded and chopped
• 1 (28-ounce) can diced tomatoes, with their liquid
• 2 cups low-sodium chicken broth
• 1 1/2 cup white wine
• 2 tablespoons tomato paste
• 1 tablespoon chopped oregano or 1 teaspoon dried oregano
• 1 tablespoon chopped thyme or 1 teaspoon dried thyme
• 1 demi-baguette, cut crosswise into thin slices
• 1 pound thick skinless white fish fillets, such as cod, cut into (1-inch) pieces
• 1 (8-ounce) tub lump crab meat
• 1 pound medium shrimp, peeled and deveined
• 1 pound mussels or clams, cleaned
• 2 tablespoons chopped basil
• Salt and pepper, to taste

Method: 

Preheat oven to 400°F.

Heat oil in a large pot over medium heat. Add garlic, red pepper flakes, onions, fennel and bell peppers and cook until softened and onions and fennel are translucent. Stir in tomatoes with their liquid, broth, wine, tomato paste, oregano and thyme and bring soup to a boil. Reduce heat to medium-low, cover and simmer for 25 minutes. 

Meanwhile, brush baguette slices all over with oil then arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until toasted and golden, 8 to 10 minutes; set crostini aside.

Stir fish and crab into pot with broth mixture and simmer for 5 minutes. Add shrimp and mussels, cover and simmer until shrimp are just cooked through and mussels have opened, about 5 minutes more. (Discard any unopened mussels.) 

Stir in basil, salt and pepper then ladle into bowls and serve with crostini on the side.

Nutritional Info: 

Per Serving: Serving size: , 360 calories (80 from fat), 9g total fat, 1.5g saturated fat, 155 mg cholesterol, 940mg sodium, 23g carbohydrates, (3g dietary fiber, 4g sugar), 37g protein.

SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP - WHOLE Foods

SPANISH PAELLA WITH CHORIZO, CHICKEN AND SHRIMP

This impressive paella is a perfect party dish and a fun meal to cook together with your guests. Add 1 cup of frozen peas along with the mussels, if you like. Cook’s tip: the trick to this traditional Spanish rice dish is in not stirring once the rice is cooking.

Serves 8

Ingredients: 

• 5 cups low-sodium chicken or vegetable broth, divided
• 1/2 teaspoon saffron threads (about 1 pinch), crushed
• 2 tablespoons extra-virgin olive oil
• 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces
• 12 medium shell-on shrimp
• 1 (6-ounce) link dry Spanish chorizo, thinly sliced
• 1 tablespoon pimentón (smoked paprika)
• 4 bay leaves
• 4 cloves garlic, minced
• 2 tomatoes, cored and finely chopped
• 1 yellow onion, finely chopped
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 cups paella rice, such as Valencia
• 1 (14-ounce) can artichoke hearts, drained and halved
• 2 large roasted red peppers (from a jar), drained and sliced
• 1 dozen mussels, scrubbed and debearded

Method: 

Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes.  

Heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat. Add chicken, shrimp and chorizo, and cook, stirring occasionally until lightly browned, 6 to 8 minutes. Transfer shrimp to a large plate and set aside, leaving chicken and chorizo in the pan. Add pimentón, bay leaves, garlic, tomatoes, onion, salt and pepper, and cook, stirring often until thickened and fragrant, about 10 minutes. Add saffron broth and remaining 4 1/2 cups chicken broth; bring to a boil.  

Add rice and stir very gently to distribute. Top with artichokes and peppers, and cook without stirring, until most of the liquid is absorbed, 15 to 18 minutes. Reduce heat to medium-low, add reserved shrimp and mussels, tucking them down into the rice, and cook again without stirring, until mussels have opened and rice is just tender, 5 to 7 minutes more. (Discard any mussels that don’t open.) 

Set aside off of the heat to let rest for 10 minutes, and then serve.

Nutritional Info: 

Per Serving: Serving size: , 430 calories (130 from fat), 14g total fat, 4g saturated fat, 75 mg cholesterol, 870 mg sodium, 49g carbohydrates, (3g dietary fiber, 2g sugar), 24g protein.

CHAMPAGNE CHEDDAR FONDUE - WHOLE Foods

CHAMPAGNE CHEDDAR FONDUE

Get a double dose of bubbly by adding a little extra Champagne to the mix for a festive party-ready fondue. Enjoy the rest of the bottle with your guests! This fondue is also delicious drizzled over broiled new potatoes or used as a luxurious pasta sauce.

Ingredients: 

• 2 cups shredded Champagne Cheddar (about 8 ounces)
• 1 tablespoon cornstarch
• 1/2 cup Champagne or sparkling wine
• 1 clove garlic, slivered
• 2 tablespoons chopped fresh parsley
• For serving:
• Toasted baguette slices or cubes
• Slice apples and/or pears

Method: 

In a medium bowl, toss cheese with cornstarch. Set aside.

In a medium saucepan, bring Champagne to a boil over medium-high heat. Add cheese mixture, parsley and garlic. Reduce heat to medium-low. Stir constantly until cheese is melted and mixture has thickened, about 3 to 5 minutes. 

Keep warm in a fondue pot or on the stove and serve with bread and fruit for dipping.

Nutritional Info: 

Per Serving: Serving size: about 1/3 cup, 170 calories (110 from fat), 12g total fat, 8gsaturated fat, 40mg cholesterol, 240mg sodium, 2g carbohydrates, (0g dietary fiber, 0gsugar), 9g protein.