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  2. When You Need an Appetizer Quick, Make Ree's Whipped Goat Cheese

    www.aol.com/appetizer-quick-rees-whipped-goat...

    Yields: 6-8 servings. Prep Time: 20 mins. Total Time: 20 mins. Ingredients. 16 oz. goat cheese. 1/2 c. sour cream. 2 oz. pancetta, diced. 3 tbsp. panko breadcrumbs

  3. 25 Best Dessert Recipes For People With Diabetes ... - AOL

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    "Include caramel sauce or brown sugar whipped cream—not both," says Dr. Chris Mohr, Ph.D., RD, a fitness and nutrition advisor for Fortune Recommends Health. "Choose a sugar substitute like ...

  4. Here, 33 goat cheese recipes tha. It’s tangy, salty, crumbly and pairs well with just about any salad on the planet. We’re talking about none other than goat cheese. While we love it atop a ...

  5. Cranberry Cream Cheese Spread Will Be Everyone's Favorite ...

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    Yields: 6-8 servings. Prep Time: 10 mins. Total Time: 50 mins. Ingredients. 2 c. fresh or frozen cranberries, thawed. 5 tbsp. granulated sugar. 2 tbsp. brandy

  6. Category:Goat's-milk cheeses - Wikipedia

    en.wikipedia.org/wiki/Category:Goat's-milk_cheeses

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

  7. Goat cheese - Wikipedia

    en.wikipedia.org/wiki/Goat_cheese

    Tulum cheese is a goat cheese made in Turkey. (Turkish: tulum peyniri) is a traditional Turkish goat cheese ripened in a goatskin casing, called tulum in Turkish. Due to its unique flavor, it is preferred as meze to rakı in Turkey. Sepet cheese and Kaşar cheese are produced from goat milk and marketed as Goat Sepet cheese and Goat Kaşar cheese.

  8. Creative Cranberry Recipes for Thanksgiving and Beyond - AOL

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    This cranberry sauce recipe includes two pears as well as pear nectar, along with cardamom and vanilla bean paste to lend a sweeter, more complex flavor than the average canned cranberry sauce ...

  9. Ricotta - Wikipedia

    en.wikipedia.org/wiki/Ricotta

    Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.