Many people enjoy a cheese plate with fruit and nuts.
Typically, that means helping oneself from a platter of cheese, garnished with fresh or dried fruits, almonds and/or walnuts.
And typically, people eat far more cheese than they should. The suggested serving size is one or two ounces; we probably can put away six ounces before we know it.
The problem is not just the 100 calories per meager ounce of cheese (one slice of American cheese is an ounce—so imagine what that wedge you’ve carved off weighs). Cheese also has a high level of saturated fat (cholesterol).
Here’s one way to have your cheese plate and eat it too—with far less saturated fat:
Even if you think you don’t like it, try fresh goat’s milk cheese. It’s like tangy cream cheese, and doesn’t have the “goaty” flavor that some people dislike in an aged goat cheese. These days you can find a fresh goat cheese (chèvre) log in most supermarkets.
The new cheese, fruit and nut plate. Photo courtesy Wonderful Pistachios, GetCrackin.com.
Goat’s milk cheese has fewer calories and fat* than cow’s and sheep’s milk cheeses:
Turn soft goat cheese into truffles rolled in chopped nuts—pistachios are a delicious pairing—and you’ll discover a new way to enjoy cheese.
RECIPE: GOAT CHEESE TRUFFLES
1. Mash goat cheese in a bowl. Stir in minced cranberries.
2. Scoop with a teaspoon and roll into truffle-size balls, 1 to 1-1/4 inches in diameter. Set on wax paper.
3. Roll balls in chopped pistachios. Return to wax paper. Refrigerate until 20 minutes before serving.
On a dessert-size plate, assemble the fruit, pistachios and 3-4 goat cheese truffles.
WINE: Enjoy with a glass of moscato.
LEFTOVERS: If you have extra goat cheese truffles, wrap them tightly in plastic film and serve them with tomorrow’s breakfast eggs or dinner salad. Add any extra pistachios, whole/shelled or chopped, to your salad as well.
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