Fruit & dairy recipes

• Super fruit bliss green smoothie

Super fruit bliss green smoothie
• Vanilla ricotta creme with fresh berries

Vanilla ricotta creme with fresh berries
• Strawberry smoothie breakfast pops

Strawberry smoothie breakfast pops are a clever way to get kids off to a good start. (lde) 2005

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Super Fruit Bliss Green Smoothie

1/3 cup acai berry juice

1/3 cup fresh blueberries

1/3 cup pomegranate juice

¼ cup packed baby spinach

¼ cup Coffee-mate Natural Bliss Sweet Cream

1 cup crushed ice

Place acai juice, blueberries, pomegranate juice, spinach, Natural Bliss, sugar and ice in blender; cover. Blend until smooth.

Vanilla Ricotta Creme with Fresh Berries

1 15-ounce container part-skim ricotta cheese

1 7-ounce container plain low-fat Greek yogurt (about ¾ cup)

½ cup Coffee-mate Natural Bliss Low-Fat Vanilla

1 tablespoon honey

3 cups fresh berries and/or sliced fruit

6 sprigs fresh mint

Low-fat granola (optional)

Place ricotta cheese, yogurt, Natural Bliss and honey in blender; cover. Blend for 2 minutes or until completely smooth. Spoon into individual bowls; top with berries. Sprinkle with granola.

Yield: Serves 6.

Strawberry Smoothie Breakfast Pops

1 to 2 bananas

1 tablespoon lemon juice

2 6-ounce cartons low-fat strawberry yogurt

1 16-ounce package frozen whole strawberries, partially thawed, with juice

2 teaspoons confectioners’ sugar

¼ cup fat free milk

Place bananas and lemon juice in blender; blend until smooth. Add remaining ingredients and blend until smooth. Pour mixture into 5-ounce paper drinking cups. Arrange filled cups on tray. Stand a wooden Popsicle stick upright in each cup. Freeze overnight.

Yield: Serves 8.

Approximate nutritional analysis per serving: 81 calories, 7 percent of calories from fat, 1 gram fat (trace saturated), 2 milligrams cholesterol, 18 grams carbohydrates, 2 grams protein, 28 milligrams sodium, 2 grams dietary fiber.

Summer Smoothie

1½ cups low fat frozen peach yogurt

1 cup chopped fresh cantaloupe

½ cup fresh raspberries

½ cup peeled, chopped fresh mango

¼ cup fat-free half and half

STIR-INS:

1 tablespoon mini real semisweet chocolate chips; sweetened flaked cocount, toasted; homemade sugar cookies, crushed; or your favorite fruit, chopped

Combine all smoothie ingredients in 5-cup blender container. Cover; blend until smooth.

Stir in any one or more stir-ins. Serve smoothies with spoons.

Yield: Serves 2 (1¼-cup servings).

Tip: To toast coconut, spread coconut into single layer on ungreased 15-by-10-by-1-inch jelly-roll pan. Bake at 350 degrees, stirring occasionally, for 5 to 7 minutes or until lightly browned.

Note: Create a smoothie “bar” by placing stir-ins in small serving dishes. Make one smoothie recipe at a time. Serve in tall glasses with tall spoons, if desired. Let guests help themselves to the stir-ins of their choice.

Approximate nutritional analysis per serving: 240 calories, 4 grams fat, 10 milligrams cholesterol, 120 milligram sodium, 47 grams carbohydrates, 3 grams dietary fiber, 7 grams protein.

Source: Land O’Lakes.

Chilled Mocha Cooler

1 cup milk chocolate chips

1 cup half and half

1½ cups hot water

2 tablespoons freeze dried coffee crystals

2 cups vanilla ice cream

Combine milk chocolate chips and half and half in 5-cup blender container. Cover; blend until smooth (2 to 3 minutes).

Combine hot water and coffee crystals in small bowl; stir until dissolved. Add coffee mixture and ice cream to half & half mixture in blender. Cover; blend on medium speed until smooth and frothy. Refrigerate until well chilled (1 hour).

At serving time, blend until frothy. Fill each glass ¾ full with coffee mixture; top with 1 scoop vanilla ice cream.

Yield: Serves 4 (1-cup servings).

Approximate nutritional analysis per serving: 440 calories, 27 grams fat, 60 milligrams cholesterol, 115 milligrams sodium, 44 grams carbohydrates, 2 grams dietary fiber, 7 grams protein.

Source: Land O’Lakes

Raspberry Yogurt Dessert

CRUST:

1 package graham crackers (10 to 12 crackers)

2 tablespoons sugar

4 tablespoons melted butter

FILLING:

1 3-ounce package raspberry gelatin

3 8-ounce cartons plain yogurt

4 cups fresh raspberries

1 cup boiling water

Crust: Crush graham crackers. Mix in sugar and melted butter. Spread in bottom of 9-by-12 inch pan. Bake at 350 degrees for 15 minutes. Cool.

Filling: Dissolve gelatin in boiling water. Cool to lukewarm (about ½ hour). Put yogurt in bowl. Add gelatin gradually to yogurt, stirring to avoid lumps. (If it gets lumpy or won’t mix, use a mixer to get it smooth.) Add raspberries. Pour mixture over the crust, distributing berries evenly. Put in refrigerator and let set up (takes about 4 hours), or let it set overnight. When set, serve with sweetened whipped cream or other whipped topping.

Test note: Testers used frozen raspberries (4 containers, each box containing ½ cup) and then used the extra juice from the frozen raspberries in place of the cup of boiling water.

Source: Cass Clay Creamery.

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