CREAMERY CULTURE - May, 2007

Hello Creamery friends,

Ahhh... the celebration of Spring. The adage that "after the rain comes sun" is one of life's beautiful truths - one that's well understood here in Oregon and best demonstrated with the transformation of Spring. As Buddha Day falls in the month of May, it seems fitting that with the arrival of Spring we ponder the positive changes and growth we've experienced over the years.

In the past 47 years, we have grown from offering Nancy's products to a handful of local customers to serving all 50 states, as well as western Canada. Each year we are presented with new opportunities to think about sustainable growth and change. Our growth mantra has always been to get the best food to the most people, while leaving the smallest possible footprint on the environment. This simple philosophy has guided us in our slow, steady growth over the years... Thanks for joining us in this journey. As we enjoy the blessings of Spring, we honor your health and wish you peacefulness in the coming months. Until next time...

Sincerely,
Chuck & Sue Kesey and Family
Founders and Operators
Springfield Creamery
Eugene, Oregon

Organic Lowfat Cottage Cheese

This is the way cottage cheese was meant to taste - slowly cultured with L. acidophilus, B. bifidum and four additional strains of cultures to give Nancy's Lowfat Cottage Cheese it's unique old-fashioned flavor! "Tastes like the cottage cheese my grandmother used to make" is a frequent comment (and we love to hear it). Our fully cultured, creamy cottage cheese is available in 8 oz. single serving or 16 oz. pint sizes. Choose from Nancy's Organic or Natural Lowfat Cottage Cheese... they both make a great Gingered Cottage Cheese Cake!

For a taste of the Far East with a twist from the West Coast, try Grandma Kesey's Gingered Cottage Cheesecake. This version of traditional cheesecake is lower in fat but the rich, creamy taste may fool you- and with the sprinkling of golden crystallized ginger on top, your taste buds will thank you.

Nancy's Gingered Cottage Cheesecake

Preheat oven to 350 degrees

Crust:
1 1/3 C. graham cracker crumbs
1/3 C. brown sugar, packed
1/2 tsp. cinnamon
1/2 C. melted butter
Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs. Mix above ingredients and press into a 10 inch pie pan.

Filling:
16 ounces Nancy's Lowfat Cottage Cheese
2 large eggs
2 Tbs. Nancy's Cream Cheese (optional)
2/3 C. brown sugar
1/2 tsp. vanilla
2 tsp. fresh ginger, grated or finely chopped

Topping:
1/2 C. Nancy's Sour Cream
1/2 C. Nancy's Nonfat Yogurt
2 Tbs. sugar
1/3 C. chopped crystallized ginger

Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes. Mix the sour cream, yogurt and sugar. Spread on cheesecake. Chill. Just before serving sprinkle top with the crystallized ginger.

Nancy's Yogurt
www.nancysyogurt.com