Herbed Cheese with Pears, Pine Nuts, and Honey

Makes 32 servings

Ingredients

• · 16 ounces part-skim ricotta cheese
• · 24 tablespoons pine nuts
• · 48 ounces fresh goat cheese, room temperature
• · 8 teaspoon fresh thyme leaves, finely chopped
• · 16 teaspoons fresh flat-leaf parsley, finely chopped
• · 4 teaspoon finely grated lemon zest
• · 16 ripe but firm Bartlett pears
• · 16 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

Directions

1. Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.

2. In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.

3. Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.

Cranberry Soup

Healthy Christmas Recipe

Whether you serve it hot or cold, the complex sweet-tart-spicy flavor of this cranberry soup will begin any meal on a good note. Despite its rich taste, the use of evaporated skim milk keeps fat content to a minimum.

Ingredients:

• 1 pound fresh cranberries (4 cups)
• 1 large cinnamon stick
• 1/2 cup sugar or less, depending on tartness of cranberries
• 2 cups evaporated skim milk
• 1/4 cup plain lowfat yogurt
• Nutmeg

Directions:

Place cranberries and cinnamon stick in large saucepan.

Add water to level about 1/2 inch above the berries. Heat to a boil at medium heat; reduce heat and simmer until cranberries are very tender and begin to fall apart. Remove cinnamon stick.

Pour cranberry mixture into blender. Puree, slowly adding sugar to taste. Strain.

Place cranberry mixture and evaporated milk in saucepan; reheat to just under a boil. Serve hot or cold. To serve, top with a tablespoon of yogurt and a dash of nutmeg.

Recipe makes 4 servings Cranberry Soup.