Fromage Blanc Recipes


Ginger Carrot Soup

Makes 4 (1 1/4-cup) servings

Active Time: 15 minutes

Total Time: 30 minutes

 

1 1/2 tablespoons butter

1 1/2 teaspoons ground ginger

1 medium onion, diced

4 large carrots (about one pound), peeled and grated

1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)

2 cups low-sodium chicken stock

1 cup water

1 1/2 tablespoons granulated sugar

8 Oz Orland Farmstead Creamery Fromage Blanc

 

1.Melt butter in a medium saucepan, over medium heat. Add ginger and cook until

fragrant, about 15 seconds.

 

2.Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook

for 5 minutes.

 

3.Add chicken stock, water and sugar; bring to a simmer until vegetables are soft, about

10 minutes.

 

4. Add Orland Farmstead Creamery Fromage Blanc, reserve a ¼ cup for garnish

 

5.Transfer carrot mixture to a blender and cover or use a hand blender. Blend until

pureed, about 30 seconds.

 

6.Divide the hot soup among serving bowls, and dollop 1 tablespoon of Orland Farmstead Creamery     

Fromage Blanc in the center of each bowl. Use a toothpick to create sunrays by gently spreading the Fromage Blanc outward on the surface of the soup.

 


Blueberry Dessert

Crust

½ Cup + 1 Tablespoon Butter (not margarine)

1 Cup Flour

1 Teaspoon Sugar

Mix the above ingredients and press into a greased 9x12 pan.  Bake at 350° for 12-13 minutes, cool.

 

Cheesecake Filling

Beat together:

8 ounces Orland Farmstead Creamery Fromage Blanc

1 Cup Powdered Sugar

1 package Dream Whip – prepare according to package directions and fold into Fromage Blanc mixture.

Spread over cooled crust

 

Blueberry Topping

1 Quart Fresh Blueberries

1 Cup water

1 Cup Sugar

3 Tablespoons Cornstarch

 

Boil 1 Cup of Blueberries and 2/3 Cup of water then simmer for 5 minutes.  Remove from heat and add sugar, cornstarch and remaining 1/3 Cup of water.  Fold into remaining blueberries and cool.  Cool slightly then spread over cheesecake filling.



Chocolate-Fromage Blanc Brownies

1/2 cup (1/4 lb.) butter, cut into chunks

6 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons vanilla

2 1/4 cups sugar

5 large eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

8 ounces Orland Farmstead fromage blanc

 

 

 

  1. In a 2- to 3-quart pan over low heat, stir butter and chocolate until melted and blended. Remove from heat and stir
  2. in vanilla and 2 cups sugar. Transfer to a bowl. Add 4 eggs, one at a time, beating well after each addition. Stir in flour
  3. and baking powder just until blended.
  4. In another bowl, mix fromage blanc and remaining sugar and egg until well blended.
  5. Spread half the chocolate mixture level in a buttered and floured 9-inch square baking pan. Pour cheese mixture
  6. evenly over chocolate. Drop 1/4-cup portions of remaining chocolate mixture on top, partially, but not completely,
  7. covering cheese mixture.
  8. 4. Bake brownies in a 325° regular or convection oven until a wooden skewer inserted in the center comes out with
  9. moist crumbs attached, 45 to 50 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 9 squares.