Dairy Recipes

Delicious Dairy Recipes

Sweet Spring Smoothie


  • 1 ripe banana
  • 10.5 ounce can mandarin oranges, drained
  • 1 cup frozen mango chunks
  • 1 cup plain or vanilla yogurt
  • 1 cup milk


Blend together until smooth in standard blender. Makes 2 servings.

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Panther Energy Bars

Created by Leslie Bonci, RD, MPH, LDN, CSSD, Director of Sports Nutrition, University of Pittsburgh Medical Center. Download this complete recipe handout for more whey protein recipes

Makes 16 bars (if using ice cube trays, makes 48 bars)


  • 1/2 cup honey-roasted peanuts (chopped almonds or other nuts can be used instead)
  • 1/2 cup roasted/salted sunflower seeds
  • 1 cup raisins, black or golden or both
  • 1 cup dried cranberries
  • 1-1/2 cups oats, dry
  • 2 cups toasted rice cereal
  • 1/2 cup whey protein isolate, vanilla (about 2 scoops)
  • 1 cup natural peanut butter (almond or sunflower butter can be used instead of peanut butter)
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 2 tsp vanilla extract


  1. Coat a 9X13 inch baking pan, or 3 ice cube trays, with nonstick cooking spray.
  2. Combine peanuts, sunflower seeds, dried fruit, oats, cereal, and why protein in a bowl.
  3. Combine peanut butter, brown sugar, honey, and vanilla extract in a microwaveable bowl. Microwave on HIGH for 1-2 minutes until bubbling. Add to dry ingredients and stir.
  4. Transfer the mixture to the prepared pan and press down firmly. It may help to spray fingers with cooking spray.
  5. Let sit 1 hour until hard. If a pan was used, cut into 16 bars. If ice cube trays were used, simple pop out and enjoy.

Nutrition Information Per Serving (1 bar or 3 ice cube bars): 296 calories, 8 g protein (including 2 g whey protein), 43 g carbohydrate, 3 g fiber, 11 g fat, 2 g saturated fat, 98 mg sodium. Also contains: iron.

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Lucky Green Smoothie


  • 1/3 cup milk
  • 1 cup plain or vanilla yogurt
  • 1 cup fresh spinach
  • 1 peeled banana
  • ½ cup frozen pineapple
  • ½ cup frozen mango


Place all ingredients in blender and blend until smooth.

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Asparagus Soup


  • 1 pound asparagus
  • 1 leek, washed and chopped
  • 3 tablespoons oil, divided
  • 2 cloves garlic, minced
  • 1 cup milk
  • 1 cup chicken or vegetable broth
  • 2 cups water, divided
  • 1/8 teaspoon coriander
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • ½ cup shredded Romano cheese, divided


  1. Wash and cut asparagus into approximately 3 inch pieces (discarding one inch of the stalk).
  2. In a large soup pot, sauté chopped leek in 2 tablespoons of oil for approximately 2 minutes.
  3. Add asparagus and minced garlic to the pot. Sauté for an additional 5 minutes, stirring occasionally.
  4. Add milk, broth and 1 cup of water to pot and bring contents to boil.
  5. Once boiling, add coriander, onion powder, ground white pepper, salt and pepper.
  6. Boil for 10 minutes or until asparagus is soft.
  7. While soup boils, in a separate skillet, heat 1 tablespoon of oil. Add all-purpose flour and whisk together to form a paste. Slowly add 1 cup of water and ¼ cup of Romano cheese, whisking continuously until a cheese sauce forms.
  8. After the soup has boiled for ten minutes, transfer pot contents into blender or food processor, or use an immersion blender to blend soup until smooth.
  9. Transfer the blended soup back into the pot and whisk cheese sauce into soup.
  10. Serve warm, topped with grated Romano cheese.
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Thyme Roasted Grapes with Honey Whipped Ricotta

This recipe was the winner of our Fall/Winter 2014 Recipe Contest. Allison Howe is a Colorado blogger and this recipe originally appeared on dontpanicmom.com


  • Whipped Honey Ricotta
  • 1/2 Cup Whole Milk Ricotta CheeseCracker-View
  • 1/4 Cup Heavy Whipping Cream
  • 2 Tablespoons Honey
  • 1/2 teaspoon Vanilla
  • Thyme Roasted Grapes
  • 1 Large Bunch Red or Black Seedless Grapes
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Honey
  • A few sprigs of fresh Thyme, extra to garnish
  • Salt and Freshly Ground Pepper
  • Whole Wheat 34 Degrees Crisps


  • Start with making your Honey Whipped Ricotta. In a medium mixing bowl, whip ingredients together using an immersion blender or hand mixer. When texture is light with small peaks, cover and refrigerate.
  • Preheat oven to 400 degrees. Wash grapes and pat dry with a towel. Line a casserole dish or cast iron skillet with parchment paper. Place grapes inside and drizzle with oil and honey. Break up your thyme into smaller sprigs and intersperse among grapes. Finish with a few cranks of salt and pepper.
  • Cook for 30 minutes and then check to see if your grapes have burst or puckered. The grapes are perfect if they have a bit of dark caramelized spots and a few have burst. If you have larger grapes, then you’ll need to roast a little longer. If this is the case, increase the heat to 450 degrees for another 5 minutes.
  • To Serve
  • Allow grapes to cool for about 10 minutes and then plate on a large platter, including all of the juice. Accompany your grapes with a decorative bowl full of Honey Whipped Ricotta and Whole Wheat Crisps. Garnish with additional thyme.
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