Marina Mayer's Marketing Musings

Say good-bye to fattening drinks. That’s so last season. Thankfully a few processors are “lightening” the load by offering limited-edition seasonal offerings that hold the fat but deliver on taste.

This year, make it merry with a cultured milk smoothie.

Available through December, Lifeway’s new Cranberry Crème Brulee low-fat kefir, which is produced by Lifeway Foods Inc., Morton Grove, Ill., is packed with 10 probiotics, is low calorie and delivers an excellent source of protein, calcium and fiber to kick-start that post-holiday weight loss, all in a 32-ounce container.

“Cranberry Crème Brulee Kefir offers a mild cranberry taste with undertones of custardy vanilla, a delicious and healthy replacement to eggnog,” says Fallon Fleyshman Morgan, a Lifeway rep.

Or you can stir up a little joy with Sassy Cow Creamery’s eggnog, made fromhigh-quality milk from the cows at the Columbus, Wis., farm and then churned into eggnog at the farmstead creamery.

“Indulge in true holiday tradition and taste with Sassy Cow Creamery eggnog,” says James Baerwolf, co-owner of Sassy Cow Creamery. “This signature combination of high-quality milk and cream fresh from our family farm, mixed with egg yolks and soothing nutmeg is sure to be a holiday family favorite.”

Whether it’s a bowl of stuffing or grandma’s homemade pumpkin pie, no holiday meal is complete without the wholesome goodness of a low-fat kefir or eggnog counterpart.

Check out this recipe using Sassy Cow Creamery’s eggnog.

Eggnog Cheesecake Bars

Creamy, eggnog-flavored cheesecake tops the rich, butter crust of this nutmeg-scented bar.

15 min. prep time, 1 hour, 30 minutes total time

Makes 36 bars

Crust

1/3 cup sugar

1/2 cup butter softened

1 1/2 cups all-purpose flour

1/2 teaspoon ground nutmeg

Filling

1/2 cup sugar

1/2 cup Sassy Cow eggnog  

2 (8-ounce) packages cream cheese, softened

3 eggs 

1 tablespoon all-purpose flour

1/8 teaspoon ground nutmeg

Directions

Heat oven to 350°F. Combine 1/3 cup sugar and butter in large bowl. Beat at medium speed until creamy. Reduce speed to low; add 1.5 cups flour and 1/2 teaspoon nutmeg. Beat until well mixed. (Mixture will be crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 15-17 minutes.

Meanwhile, combine all filling ingredients, exceptnutmeg, in same bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon nutmeg. Continue baking for 28-33 minutes or until set. Cool completely. Cut into bars with wet knife. Store refrigerated.