Hy-Vee Recipes: Cabot Cheese - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Cabot Cheese

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WATERLOO (KWWL) -

Consume a Dairy Serving at Every Meal

One serving of high-calcium dairy is recommended at each meal. A serving of low-fat cheese is a great way to incorporate dairy - even for individuals who are lactose-intolerant.

Low-Fat Can Taste Great

You can cut calories to manage your weight without ditching the dairy. Cabot 50% Reduced Fat Cheddar Cheese has the same great melting properties and taste as full-fat cheeses. One ounce of this lighter cheese has 70 calories and 4.5 grams of fat while providing 20% of the day's calcium needs.

Sharpen Up

Sharp or strong-flavored cheeses can be used in smaller quantities than milder cheeses. Sharp cheeses pack more punch in every bite.

Cabot Cheese Apple Pitza Serves 4 (1/2 pitza each)

All you need

1 Golden Delicious apple

2 tablespoons honey mustard

2 (7-inch) round whole-wheat pita

4 ounces Cabot 50% Reduced Fat Sharp Cheddar Cheese, grated (about 1 cup)

All you do

1. Preheat broiler.

2. Cut apple into quarters and remove core from each quarter. Cut apples into very thin slices. Place in bowl and toss with honey mustard.

3. Place pita on baking sheet; arrange apple slices on top. Place under broiler for about 3 minutes or until apples begin to soften.

4. Sprinkle with cheese and return to broiler for a few more minutes until cheese is browned in spots. Cut into wedges to serve.

Nutrition information: 230 calories, 5 grams fat, 10 mg cholesterol, 820 mg sodium, 28 grams carbohydrate, 10 grams fiber and 20 grams protein.

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Mexican Spinach Dip Shooters

Serves 8 (3 shooters each)

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

1 package of your favorite corn bread mix

4 ounces 1/3-less-fat cream cheese, softened

4 ounces non-fat cream cheese, softened

½ cup plain non-fat Greek yogurt

1 jalapeno chile, seeded and finely chopped

1 (14.5 ounce) can Hy-Vee fire roasted salsa style tomatoes, drained

½ small onion, peeled and chopped fine

1 (10 ounce) box frozen spinach, thawed and squeezed dry (wrap in paper towels to "wring out" spinach and rid of excess moisture)

1 ½ cup shredded Cabot 50% Reduced-Fat Sharp Light Cheddar Cheese

¼ teaspoon salt

½ teaspoon chili powder

¼ teaspoon ground coriander

¼ teaspoon ground cumin

All you do:

1. Prepare your favorite cornbread mix according to package instructions except bake mix in mini muffin tins. You should have approximately 24 mini muffin for the following recipe.

2. Begin checking for doneness after about 9 minutes by inserting a toothpick into the center. Muffins are done when toothpick comes out mostly clean, with a few crumbs attached, about 9 to 11 minutes. Allow muffins to cool completely.

3. Cut into the tops of each mini muffin and scoop out a small portion, using a paring knife and teaspoon (don't worry if it doesn't look perfect on top-the filling will "overflow" a bit and cover up any ragged edges). Once you've carved each muffin, put muffin back into muffin tin. Discard excess muffin mixture. (Muffins can be baked 2 to 3 days ahead of time. Wait to "carve" until the day of serving so they don't dry out.)

When ready to assemble corn bread shooters:

4. Adjust oven rack to middle position and heat oven to 350 degrees.

5. With wooden spoon or rubber spatula, combine cream cheeses, Greek yogurt and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, coriander and cumin until well combined. (Spinach mixture can be assembled and refrigerated for 24 hours.)

6. Spoon mixture into each muffin cup and bake until filling is hot, about 8 to 10 minutes.

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Cranberry and Cabot Cheddar Pita Bites

Makes 32 bites.

Source: www.cabotcheese.coop <http://www.cabotcheese.coop>

All you need:

2 (8-inch) pita breads, whole-wheat or white

½ cup whole berry cranberry sauce or chutney

5 ounces Cabot Horseradish Cheddar or Cabot Sharp Cheddar, grated (about 1 ¼ cups)

All you do:

1. Place one oven rack in upper position and one in center position. Preheat oven to 375 degrees. Line baking sheet with foil.

2. Cut each pita bread into eight 2-inch rounds with biscuit or cookie cutter. Split each round in two. Arrange on baking sheet and bake on center rack for 6 to 8 minutes or until crisp and toasted.

3. Adjust heat to broil. Top each toasted pita round with ½ teaspoon cranberry sauce and top with cheddar, dividing evenly among them.

4. Broil, carefully monitoring and rotating as necessary, for 30 seconds to 3 minutes or until cheese is evenly melted. Cool slightly before serving.

*Bites could be made with pre-existing pita chips if time is limited.

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Cheddar with Caramelized Apples

Serves 4

All you need:

1 tablespoon salted butter

2 tablespoons packed light brown sugar

2 medium Gala or Honeycrisp apples, peeled, cored and cut into ¾-inch dice

4 ounces Cabot Extra Sharp Cheddar, sliced

Whole-wheat crackers

All you do:

1. In medium skillet over medium heat, melt butter; when bubbling, stir in sugar until combined.

2. Add apples and raisins and reduce heat to medium-low. Cover pan and cook, stirring occasionally, for about 6 minutes or until apples are beginning to soften.

3. Uncover pan and continue cooking, stirring often, for 6 minutes longer or until apples are lightly browned and just tender. Let cool slightly.

4. Top each cracker with slice of cheddar and spoonful of warm apples.

Nutrition Information: 234 calories, 12g total fat, 7g saturated fat, 209mg sodium, 26g carbohydrate, 1.5g fiber, 7.5g protein, 217mg calcium

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