1 c. creamed cottage cheese
1/4 c. milk
2 tbsp. butter
1 1/2 tbsp. cornstarch
Dash garlic powder
1/4 tsp. dry mustard
3/4 c. milk
1 c. (4 oz.) pasteurized process sharp cheddar cheese, shredded
1/2 c. (2 oz.) pasteurized process Swiss cheese, shredded

1. Mix cottage cheese with 1/4 cup milk in a blender until smooth.

2. Melt fat in a saucepan.

3. Stir in cornstarch, garlic powder and dry mustard; mix well.

4. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.

5. Reduce heat. Stir in cottage cheese mixture.

6. Add remaining cheeses, stirring until cheeses are melted.

7. Serve with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

Alternate Dippers: Crisp vegetable sticks, warm chunks of ham, fried potato rounds.