Fruit & dairy recipes
By: Herald Staff Report, Grand Forks Herald
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.
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
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
1 package graham crackers (10 to 12 crackers)
2 tablespoons sugar
4 tablespoons melted butter
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.