CABOT, VT – (Nov. 13, 2009) There’s no doubt about it, the Holidays tend to be the sweetest time of the year, and not just for the cookies, treats and candy canes. But amidst all the holiday fun and joy lurks a not-so-sweet villain – SUGAR! That’s right, all of those sweet little treats we consume during the holidays might taste great - but the damage they do is becoming a serious national issue. Sugar-related problems range from depression to mood swings to hyperactivity and chronic fatigue. Even worse are such disorders as obesity, heart disease and diabetes.
The American Heart Association recently announced new guidelines* providing specific guidance on limiting the consumption of added sugars contained in foods and beverages. At the heart of the study are two key recommendations: most American women should consume no more than 100 calories of added sugars per day; most men, no more than 150 calories. That’s about six teaspoons of added sugar a day for women and nine for men. Sounds simple? Well, not when one considers that an average 12-ounce can of regular soda contains about 150 calories and eight teaspoons of sugar.
So where’s the good news in all of this for the Holidays? Well, the farm family owners of Cabot Creamery Cooperative, want to make your Holiday season a little brighter and a whole lot healthier by sending you the gift of delicious, nutritious, low-in-added sugar recipes fit for the finest of celebrations.
“The new guidelines for added sugars are aimed at reducing the amount of sugar we eat through nutrient poor foods - or in simpler terms, those foods that provide plenty of calories but little else in the way of vitamins and minerals,” says Registered Dietitian and Cabot Health Spokesperson, Regan Miller Jones. “These recommendations reinforce the U.S. Department of Agriculture’s Dietary Guidelines, MyPyramid, and what most health experts recommend: build your diet based on nutrient-rich whole foods like lean meats, whole grains, fuits/vegetables and milk, yogurt and cheese,” Jones said. “When you fill up on these foods first, you simply don’t have room for the extra sugar that we now know we should avoid.”
*For more information on the sugar study, go to: http://www.americanheart.org
Recipes like Cabot’s Layered Broccoli Salad, Reduced Fat Butternut Squash Soup and Festive Cheddar Tree are a sure-fire way to make the holidays happier and healthier.
For these and other great Cabot Holiday recipes go to: www.cabotcheese.coop/recipes
Cabot Layered Broccoli Salad
Makes 6 Servings
6 cups chopped broccoli florets
1 small red onion, very thinly sliced
2/3 cup dried sweetened cranberries or raisins
1/2 cup plain nonfat yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1 1/2 cups Cabot 50% Reduced Fat Cheddar, grated
1/4 cup unsalted dry-roasted hulled sunflower seeds or chopped walnuts
1 ounce (2 tablespoons) 50% less-fat bacon pieces
1. In large glass serving bowl, arrange layers of broccoli, onion and cranberries.
2. In small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle dressing over layered salad.
3. Sprinkle cheese evenly on top. Cover and refrigerate until ready to serve.
4. Just before serving, sprinkle with sunflower seeds or walnuts and bacon pieces.
Calories 280, Total Fat 12g, Saturated Fat 4.5g, Sodium 350mg, Carbohydrates 29g, Dietary Fiber 4g, Protein 14g, Calcium 269mg
Cabot Reduced Fat Butternut Squash Soup
Makes 4-6 Servings
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup Cabot 50% Reduced Fat Cheddar, grated
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.
Calories 168, Total Fat 10g, Saturated Fat 5g, Sodium 1073mg, Carbohydrates 14g, Dietary Fiber <1g, Protein 7g, Calcium 100mg
Festive Cabot Cheddar Tree
Makes 1 Serving
5 (8-ounce) bars Cabot Cheddar, plain and flavored
Fresh thyme sprigs
Grape cherry tomatoes or olives
1. Cut each bar of cheddar into 1-inch cubes.
2. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives.
3. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.
Calories 118, Total Fat 9g, Saturated Fat 6g, Sodium 178mg, Carbohydrates 1g, Dietary Fiber <1g, Protein 7g, Calcium 210mg
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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