Cranberry Goat Cheese Log
One of the quintessential flavors at Thanksgiving is Cranberry. I have always been a self-professed hater of cranberry sauce, but this Cranberry goat Cheese Log has totally changed my mind. It’s a perfect item for holiday entertaining, or just a quick snack during the week!
My friend Victoria, who blogs as Mission Food Adventure, posted this recipe and she has made it for me a few times, all pre-surgery. I have loved everything that she’s made for me in the past, but this is truly one of my favorites. I decided that it was time to put a post-bariatric spin on it, and all that was required to do that was to substitute Swerve (or any other granulated sugar replacement) for the Sugar, and you’re good to go!
It’s super easy to make, and it’s really delicious. I think it would make a great appetizer at a party, or you can do like I did, and just make it for a go-to-snack!
The Main Ingredients
The ingredient list for this recipe is very simple. Goat Cheese, Cranberries, Sugar Supplement, Orange Zest, Cinnamon, and water.
I decided to make this smaller than Victoria’s original recipe, mainly because I knew there was no way I was going to eat an 11-ounce log of soft goat cheese so I decided to go with the 4-ounce log instead. However, if you are making this for a big party, the 11-ounce log will be perfect!
For the cranberries, since they’re in season and I recently loaded up on fresh cranberries, that’s what I used. However, frozen cranberries will work just as well here.
As I mentioned earlier, I used a granulated sugar supplement instead of regular sugar, since sugar really isn’t a post-bariatric patient’s best friend. I used Swerve, however I think that Monkfruit would work just as well here.
How to make it
When I read Victoria’s recipe, all I could think was, wow, this is easy! Because it really is.
Throw the cranberries, sugar replacement, orange zest, cinnamon, and water into a small saucepan. Cook on medium heat until the cranberries burst and the sauce thickens. I actually had to add a bit more water to mine, I think because there was so little in the pan to begin with that it actually dried out a bit. So keep an eye on it! Set aside and allow to cool to room temperature.
Spread half of the cranberry sauce mixture onto a piece of plastic wrap, just a bit bigger than your log of goat cheese. Place the goat cheese on top of the mixture, and then spread the remaining cranberry sauce onto the top and sides of the goat cheese. Once the goat cheese is fully covered in the cranberry sauce, wrap the plastic wrap tightly around the log to seal everything together, and refrigerate for at least 30 minutes.
When ready to serve, remove the cranberry covered goat cheese from the plastic wrap and place on a serving dish. If you let it sit out for a little bit, the goat cheese will be perfectly soft for cutting! Serve with crackers.
Crackers aren’t necessarily on the diet plan for someone having gone through bariatric surgery. However, I have found a cracker that I think is perfect for this!! I recently bought these Crunchaster Multi-Grain Crackers and they are super crunchy and delicious. They also happen to be gluten free, if you’re looking for that!
In 6 crackers, which I think is more than enough for a small amount of this Cranberry Goat Cheese Log, you’ll end up with about 45 calories, 1g fat, 9g carbohydrates, and small amounts of fiber and protein. When you compare that to Toasteds or Club Crackers, these are a great option!
Cranberry Goat Cheese Log
- 3 Oz Fresh or Frozen Cranberries
- ¼ cup Swerve granulated sugar replacement
- 3 Tbsp water
- ½ tsp orange zest
- ½ tsp cinnamon
- 4 oz Goat Cheese log
- crackers for serving
- Add the cranberries, sugar supplement, water, orange zest, and cinnamon to a small saucepan and heat over medium heat for about 8 to 10 minutes (longer if your cranberries are frozen). The cranberries will pop, the mixture will foam and subside, and the sauce will get thick as the cranberries break down.
- Remove from the heat and cool to room temperature.
- Lay a sheet of plastic wrap on the counter. Spread just under half of the thick cranberry sauce onto the plastic wrap, making sure it is a bit bigger than the log of goat cheese. Lay the goat cheese on top of the cranberry sauce and spread the remaining sauce over the top and sides of the goat cheese. There should be about ¼-inch thick layer of cranberry sauce over all the sides of the goat cheese.
- Wrap the plastic wrap around the cranberry goat cheese log and refrigerate for at least 30 minutes (the longer you refrigerate, the easier it will be to move the log to a serving plate).
- Remove the cranberry goat cheese log from the refrigerator, carefully unwrap, and place on a serving dish about 30 minutes before serving. This will allow the cheese to slightly soften and become easier to spread.
I am not a doctor or a dietitian. The information I provide is based on my personal experience. Any recommendations I may make about nutrition, supplements, lifestyle, or fitness, or information provided to you on this website should be discussed between you and your doctor. The information on this site does not take the place of professional medical advice.
1 thought on “Cranberry Goat Cheese Log”
As you know this is one of my FAVORITE recipes as well! It’s seriously so addictive and I’m thrilled you were able to adapt it for your post-bariatric diet! Yum!