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Don't Let The Holidays Go To Waist!

Cabot® Creamery Cooperative Recipes Are Fit To Celebrate

CABOT, VT. (December 3, 2007) – It’s called a “festive” season because, well, we feast. But if you’re concerned about adding inches to your waistline during the holidays, there is a delicious way to celebrate the season and still eat healthy. Cheese appetizers and entrees your whole family will love are not only delicious, but they’ll add vital calcium to your holiday entertaining menu and help rein in those holiday pounds.

Recent studies* show dieters lose significantly more poundage – mostly around the waist – when they include three to four servings of dairy in their daily diets. Aged cheddar cheese like Cabot’s 50 and 75 percent reduced fat cheddars are lactose free for those with dietary restrictions, and Colby, Jack, Swiss and Parmesan are low-lactose options.

“The holidays always offer unique challenges to eating healthy,” says Sara Wing, Cabot Creamery’s Health and Education Programs Manager. “We often find ourselves entertaining family and friends and celebrating the good times with a little too much food. But we can help offset that by making smarter choices in what we eat. By including low-fat products like Cabot’s reduced fat cheddars in our holiday recipes, we can make meals that are healthy and still taste great.”

Cabot’s website ( www.cabotcheese.coop/recipes) offers dozens of ideas for your next family get together. With obesity emerging as a national health crisis, give your family the gift of healthy choices this Chanukah, Christmas or New Year’s Eve and beyond in a healthy, happy 2008.

Here are a few of those simple, delicious, and healthy holiday recipes from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of “The World’s Best Cheddar.”

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped
Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don’t overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis
Calories 126
Calories from Fat 31
Total Fat 4g
Saturated Fat 2g
Cholesterol 8mg
Sodium 306mg
Total Carbohydrates 17g
Dietary Fiber <1g

Protein 7g
Calcium 130mg

Apple-Cheddar Braid
Makes 1 loaf for about 12 servings

6 ounces 1/3-less-fat cream cheese, softened
1 1/2 cups (6 ounces) shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese
2/3 cup apple butter
2/3 cup applesauce
2 teaspoons cornstarch
1 (13.2-ounce) tube refrigerated crusty Italian bread dough or (13.8-ounce) tube refrigerated pizza crust dough
Cooking spray
2 tablespoons honey
2 tablespoons sliced almonds

1. Preheat oven to 350 degrees.

2. Combine cheeses in a small bowl. In a separate bowl, combine apple butter, applesauce and cornstarch; set both mixtures aside.

3. Unroll dough onto a baking sheet coated with cooking spray and press into a large rectangle. Spread cheese mixture lengthwise down center third of dough. Top cheese mixture evenly with apple butter mixture.

4. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle.

5. Drizzle honey over loaf and top evenly with almonds.

6. Bake at 350 degrees for 30 minutes or until lightly browned. Serve warm.

Nutrition Analysis
Calories 193
Calories from Fat 51
Total Fat 6g
Saturated Fat 3g
Cholesterol 15mg
Sodium 356mg
Total Carbohydrates 26g
Dietary Fiber <1g

Sugars 10g
Protein 9g
Calcium 120mg

Dairy Latkes
Makes 15

3 medium baking potatoes, peeled
(1 1/4 to 1 1/2 pounds)
1 cup (4 ounces) Cabot 50% reduced-fat cheddar, grated
3 eggs
2 tablespoons chopped parsley
1/2 teaspoon crumbled dried sage
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
oil for frying

1. Grate potatoes on grater blade of food processor.

2. Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).

3. Transfer to a bowl.

4. Add the cheddar cheese, eggs, parsley, sage, flour, salt and pepper.

5. Mix well.

6. Heat about 1/8-inch oil in a large, preferably
non-stick, skillet over medium heat.

7. Slide rounded tablespoons of the mixture into the hot oil.

8. Cook 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.
Nutrition Analysis
Calories 228
Calories from Fat 57
Total Fat 5g
Saturated Fat 1g
Cholesterol 47mg
Sodium 201mg
Total Carbohydrate 40g
Dietary Fiber 7g
Sugars 1g
Protein 7g
Calcium 90mg


Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World’s Best Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop