Recently I was lucky enough to receive a whole box of goodies in the mail from one of my long-time crushes. No, no, my husband doesn’t need to worry. It was from Vermont Butter & Cheese Creamery. Call it a culinary crush.
The reason they sent it to me is that they wanted me to try one of their up-and-coming products called Fromage Blanc. To say it is like yogurt isn’t really fair. Even though it is completely fat-free, it has a really creamy texture and mouth feel. It’s like a healthy cousin of crème fraiche. It’s made from hormone-free Vermont fresh milk. All that, and the whole 8-ounce containter has only 120 calories and 20 grams of protein! They recommend it with granola and fruit for breakfast. Or try it blended with herbs, garlic and salt for a savory dip. I used it to make a fiery fat-free horseradish sauce (recipe is below) for pepper-crusted sliced beef tenderloin. Next we’ll try it dolloped on top of turkey chili.
Along with the goodie box for me, they have offered to do a give-away here at HealthySeasonalRecipes for you! Oh, yeah! That’s right. It’s your birthday!
One lucky winner will receive:
Vermont Butter and Cheese Creamery’s fabulous 0% Fat Fromage Blanc, local Vermont honey, Vermont-made granola and their very own beautiful cookbook, “In A Cheesemakers Kitchen.”
All you have to do to enter the contest is leave a reply here on this post either:
- Letting me know what you’d like to try making with Fromage Blanc.
- Or if you have ever tried any of the Cheeses made by Vermont Butter and Cheese Creamery tell me which is your fave. [Mine is their feta. It is unparalleled in my opinion!]
All the rules for entry follow the recipe.Print
To Make Ahead: Store in a jar in the refrigerator for up to one week. Shake the jar or stir before serving.
- 2 8-ounce containers 0% Fat Fromage Blanc
- 1/3 cup prepared horseradish *see ingredient note
- zest from 1 lemon
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
- Whisk Fromage blanc, horseradish, lemon zest, pepper and salt in a medium bowl. Chill until ready to serve.
*ingredient note: Prepared horseradish can vary from brand to brand. So it is important to read the label. Don’t be fooled by the shelf-stable varieties. They often have a lot of extra-ingredients. The best kind is that which is found in the refrigerated section, often with smoked meats or dairy. I am also a huge fan of freshly-grated horseradish if you can find it, but it is more powerful than prepared, and won’t have the acidic taste of the vinegar. To substitute it, start with a couple of tablespoons of finely grated fresh and add a splash of white wine vinegar to taste.
THIS GIVEAWAY IS NOW CLOSED.