Power Breakfast Parfait

This parfait will get you off to your best start in the morning or help you keep going through the afternoon.

Prep time: 10 minutes
Total time: 40 minutes
Makes: 1 portion

Ingredients:

  • 1/2 cup low-fat or non-fat plain Greek yogurt
  • 1/4 cup kefir (any flavor – try raspberry, strawberry or blueberry)
  • 1 1/2 Tablespoons chia seeds
  • 1/4 – 1/2 cup granola of choice (homemade or store-bought)
  • Fresh berries (try blackberries, blueberries, raspberries, diced strawberries or a mixture)
  • Honey

Directions:

  1. In a small bowl, mix together Greek yogurt, kefir and chia seeds. Place in the refrigerator and let sit for about 30 minutes.
  2. In a small mason jar or glass, layer yogurt/kefir/chia seed mixture with granola. Top with fresh berries of choice and drizzle with honey, if desired.

Power Breakfast Parfait

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Cher-Nana Limeade Yogurt

This recipe comes to us from the students at Centennial Elementary School in Weld County, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated! Centennial had a “chopped” style cooking contest to pick this recipe to submit – enjoy!

Ingredients:

  • 8-Maraschino Cherries
  • Banana
  • 1/2- Lime
  • Sprinkle of Cinnamon
  • 7 ½ oz of Dannon Vanilla Yogurt

Directions: limeade-yogurt-2

  1. We started with a mixing bowl with 7 1/2 oz of the vanilla yogurt. Then we decided we would slice the Banana and mix half of it to the yogurt (saving the other half for a topping).
  2. Next we decided we would add 8 of the Maraschino Cherries to the yogurt mixing them in along with a splash of the juice they came in, this gave the dish a nice pink color.
  3. We then began to squeeze in the lime slowly, tasting as we went because we knew if we added too much we would not be able to remove it from the mix.
  4. Once we finished mixing the lime into the mixture we transferred the yogurt to a serving bowl where we topped the dish with our remaining slices of banana and garnished it with a sprinkle of cinnamon.

We believe the other students chose ours because they enjoyed the pink appearance along with the cherry and lime flavors working together to taste like a “Cherry Limeade”

The recipe we created is enough for one 394 calorie serving, but could be adjusted to make more servings for more people to enjoy.

 

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Superbowl Champ Cheesecake

This recipe comes to us from the students at Belmont Elementary School in Pueblo, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated! 

Ingredients:

First measurement is for individual serving, second is for school cafeteria serving (Serves  96  students)

  • Grape-Nuts cereal, 1/4 cup (Four 36 oz. boxes)
  • Vanilla Dannon yogurt,  ½ cup (Four  6 lb. bags)
  • Cream cheese, 1 oz. (Two  6 lb. bags)
  • Mandarin oranges, 2  oz. (Two  6 lb. cases)
  • Blueberries, 2 oz. (Two 6 lb. cases)

Directions:

  1. Blend 96 oz. cream cheese and 6 cups of mandarin orange juice until smooth; add in 48 cups of Dannon vanilla yogurt and mix until creamy.
  2. Sprinkle 1 oz. Grape-Nuts cereal in bottom of 5 1/2 oz. serving cup.
  3. Scoop cheesecake mix into large plastic zipper-top bag and slightly angle-cut corner; squeeze cheesecake mix into cups until half full.
  4. Layer 2 oz. blueberries across cheesecake mix, so they are visible through edge of cup. (Reserve extra single blueberries for top.)
  5. Fill cup with cheesecake mix until almost full.
  6. Add 2 oz. mandarin oranges on top in a spiral pattern and add a blueberry center.
  7. Sprinkle with remaining Grape-Nuts cereal.

**** Enjoy the nutritious winning taste of Superbowl Champ Cheesecake! ****

(Optional: Alter the fruits to celebrate the next Superbowl champions!)

Created by :

Abrianna Jaylee Cortez,  Ruby Camille Hawkin,  Linda Robida Reynolds

Belmont Elementary School

Pueblo City Schools  District 60

 

 

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Pumpkin Pancakes

Makes 4 portions

Ingredients (Pancakes)

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 cup 1% low fat milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/2 cup low fat vanilla yogurt

Ingredients (Toppings)

  • 2 cups low fat vanilla yogurt
  • 1 cup raisins

Directions

  1. pumpkin pancakesIn a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
  2. In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.
  3. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
  4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Recipe created by Elizabeth Ward on behalf of 3-Every-Day™ of Dairy

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Red, White and Blue Parfaits

Ingredients:

  • 1/3 cup of granola
  • 4 heaping tablespoons of Greek Yogurt or cottage cheese
  • Handful of raspberries, cherries, strawberries, black grapes and blueberries

Directions:

  1. Layer your mason jar with the granola on the bottom.
  2. Scoop a red fruit and then layer with yogurt or cottage cheese.
  3. Top it off with a blue fruit. Keep chilled until served.

 

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Recipes to Make for Mom: Mother’s Day Drops

Treat mom to breakfast in bed or brunch with recipes the kids can help make! Our nutritionist, Jaclyn, tested these recipes with her youngsters so you know they’re kid friendly (and that mom will love them too)!

Ingredients:

  • 2 ¼ Cups flour
  • 2 ½ teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ teaspoons baking soda
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1 cup buttermilk
  • ½ cup Nutella
  • Sea salt, for sprinkling on biscuits (optional)

Directions:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar and baking soda.
  3. Mix in cold butter with your fingertips.
  4. Add buttermilk and stir with a spatula until just combined.
  5. With a knife, gently swirl the Nutella into the biscuit dough.
  6. Drop round spoonfuls of dough on parchment paper. Sprinkle biscuits with sea salt.
  7. Bake for 12-15 mins or until tops are slightly golden brown. Remove from oven, let cool to room temperature and serve.

What can kids do? Have them whisk ingredients together. Let them mix in the butter and let them swirl in the Nutella!

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Recipes to Make for Mom: Easy Omelet

Treat mom to breakfast in bed or brunch with recipes the kids can help make! Our nutritionist, Jaclyn, tested these recipes with her youngsters so you know they’re kid friendly (and that mom will love them too)! 

Ingredients:

  • 2 eggs
  • 1/3 cup Buttermilk
  • Pepper
  • Sprinkle cheese
  • ½ teaspoon butter

Directions:

  1. Separate the whites from the yolks and whisk the whites until they get airy.
  2. Add yolks back in and mix with buttermilk.
  3. Melt butter in skillet and then pour egg mixture on top. Sprinkle cheese and fold over to make omelet.
  4. Serve warm with sprinkle of cheese and pepper.

What can the kids do? Have them mix the egg mixture and sprinkle the cheese on top with pepper.

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Recipes to Make for Mom: Kidz Crepes

Treat mom to breakfast in bed or brunch with recipes the kids can help make! Our nutritionist, Jaclyn, tested these recipes with her youngsters so you know they’re kid friendly (and that mom will love them too)! 

Ingredients:

  • 2 eggscrepes
  • 2 tablespoons sugar
  • 3 tablespoons of flour
  • ¾ c. Buttermilk
  • Sliced strawberries or raspberries
  • Cool Whip

Directions:

  1. Add all ingredients in blender and blend until smooth. Heat skillet.
  2. Pour thin layer of batter. Wait until brown and flip over.
  3. Remove from skillet and fill inside with thin layer of cool whip and sliced strawberries or raspberries. Drizzle hot fudge on top

What can the kids do? Have them pour all ingredients in the blender. When crepes are removed, have kids fill them with toppings.

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Blackberry Lemon Cottage Cheese Pancakes

This recipe comes from our friend at What’s for Dinner, Gena? – who loves dairy foods and got creative with cottage cheese for us this month!

Ingredients:
Serves 5-6

  • 1  1/2 cups flour21st-blueberrypancakes
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 2 eggs
  • 2 cups small curd, lowfat cottage cheese
  • 1 cup milk
  • 1 T fresh lemon juice
  • 1 t. pure vanilla extract
  • 6 oz. fresh blackberries
  • butter for serving and greasing the pan (I use unsalted)
  • pure maple syrup for serving

Directions:

  1. Combine dry ingredients in a large bowl.
  2. In a large measuring cup or another bowl, add eggs and beat together with a fork.
  3. Add cottage cheese, milk, lemon juice and vanilla to eggs and stir until combined.
  4. Add cottage cheese mixture to dry ingredients and mix until combined. Add a little more milk if batter is too thick.
  5. Add blackberries to batter. Using the back of a fork, mash berries against the side of bowl, releasing their juices and breaking them apart. Mix well.
  6. Heat griddle over medium heat. Add a little butter and spread to cover pan, to keep pancakes from sticking.
  7. Use a 1/4 cup measuring cup to pour batter onto hot griddle. Our griddle fits 6-8 pancakes at a time. Let cook for about 1  1/2 min. or until bubbles form and edges look dry. Flip pancakes and let cook for another minute or until cooked through and golden brown on both sides.
  8. Serve with warmed pure maple syrup and a pat of butter!  Enjoy!
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Breakfast Sundae

This recipe was made for us by What’s for Dinner, Gena – a Colorado food blogger and friend of Western Dairy!

Ingredients:
Makes one sundae

  • 1 cup lowfat, small curd cottage cheese
  • 3 oz fresh raspberries (approximately 16 berries)
  • 1/3 cup of your favorite granola (we like Bear Naked -whatever granola you choose, be sure to read the label, as some granolas have way too much sugar. I like to buy ours with less than 8 g per serving.)
  • 1/3 cup canned pineapple, with a little juice reserved
  • mint or basil for garnish, optional

Directions:

  • Add a little of the reserved pineapple juice with the cottage cheese, if desired.
  • Layer ingredients in a parfait glass. Begin by adding half of cottage cheese in the bottom of glass.
  • Add half of the raspberries on top of cottage cheese, approximately 8 berries.
  • Then add the granola, pineapple, rest of the cottage cheese and the rest of the berries.
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