Servings: 2

Weight Watcher Smart Points: 28

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Ready In: 25 Minutes


  • Garlic Bread, cubed
  • ½ Tablespoon cornstarch
  • 2 ounces cream cheese, cut in small cubes
  • 1 cup dry white wine, divided (I used Sauvignon Blanc)
  • 1 clove garlic, grated
  • 1 teaspoon lemon juice
  • Marinara sauce
  • Meatballs
  • Mushrooms
  • Pinch Nutmeg
  • ½ cup shredded Parmesan or Asiago
  • Pepperoni
  • Peppers, chopped
  • 1½ cups shredded mozzarella


  1. Preheat the oven to 400 degrees.Soak bamboo skewers in water for 10 minutes
  2. Place chunks of garlic bread, meatball, and pepperoni on skewers
  3. Or you can skip the skewers and place them directly on a baking sheet
  4. Bake for 6-8 minutes or until garlic bread is crisped and meatballs are heated through.Heat a small sauce pan over medium high heat
  5. Add the grated garlic to the pan and saute until fragrant, about 30 seconds
  6. Add all but about 2 Tablespoons of the wine and lemon juice to the pot and bring to a simmer.Add the cream cheese and whisk until melted
  7. Add the cheese, a handful at a time, whisking well after each addition, until mixture is smooth and cheese is totally melted.Dissolve a Tablespoon of cornstarch in the remaining wine
  8. Whisk it into the pot and allow it to simmer for an additional minute or two or until thickened.Season with a pinch of nutmeg and sprinkle with Italian herbs if desired
  9. Transfer to a fondue pot to keep warm or serve immediately.Add marinara sauce to a microwave safe bowl, cover, and microwave until hot through, stirring every minute.Serve fondue and marinara with meatball skewers and fresh vegetables.

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