'Lighten' Up With Delicious Cabot Winter Solstice Recipes

CABOT, Vt., Dec. 21, 2010 /PRNewswire/ -- Nearly half the world was able to witness the first Winter Solstice lunar eclipse in 372 years early this morning as the earth slowly blocked the sun's rays from striking the moon. But that's not the only unique feature of today's astronomical phenomenon.  No indeed.  At precisely 6:38 pm (EST) tonight, the day's second biggest phenomenon takes place – the Winter Solstice – marking the shortest day and the longest night of the year.  And that means every day until the Summer Solstice in June, days in the Northern hemisphere will be getting "lighter."

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And what better way to celebrate the Winter Solstice and the prospect of "lighter" days ahead" than with delicious Cabot recipes featuring Cabot's 50% and 75% reduced fat cheddar?  Delicious lighter hors d'oeuvres made with Cabot's reduced fat cheddars are the perfect entertainment snack, and party favorites like Cabot Cheddar, Zucchini & Garlic Bruschetta never tasted better or healthier then when made with Cabot's reduced fat cheddars.

"One of my favorite reduced fat hors d'oeuvres is Cabot's Cheddar, Zucchini & Garlic Bruschetta," says Candace Karu, Cabot Creamery's Lifestyle Commentator and Favorite Foodie.  "For such a simple dish to prepare, it's loaded with a variety of flavors and textures, and easy to make ahead of time, so you don't have to stress before entertaining." Another one of Candace's favorite lighter offerings is Reduced Fat Cabot Cheddar Fondue.  "It's simple to prepare and sure to please your guests.  Use a good fondue pot and the dish will stay warm for the entire party," she says.

Keeping in step with the Winter Solstice, you too can make your days a little "lighter" with these and other delicious Cabot recipes by visiting Cabot Creamery Cooperative, best known as "Makers of the World's Best Cheddar"

Cabot 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

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

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, Total Fat 4g, Saturated Fat 2g, Sodium 306mg, Carbohydrates 17g, Dietary Fiber <1g, Protein 7g, Calcium 130mg

Reduced Fat Cabot Cheddar Fondue

Makes 6 Appetizer or 4 Main-Course Servings

2/3 cup low-fat (1%) milk 

1 tablespoon cornstarch 

2 cloves garlic, crushed and peeled 

1 dried bay leaf 

1/4 teaspoon Dijon mustard 

Pinch grated nutmeg 

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

2 cups raw broccoli florets 

4 large carrots, peeled and cut into spears 

1/2 pint cherry tomatoes 

1 pound small new potatoes, cooked 

1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg. 

2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis

Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

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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Candace Karu

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SOURCE Cabot Creamery Cooperative