Western Dairy Association

From Simply Colorado – Recipes from the Colorado Dietetic Association

Makes 16 servings

Serving Size: 1 wedge
Preparation Time: 15-20 minutes
Cooking Time: 40-50 minutes

Ingredients

• Cooking spray
• 1/2 c. dried apricots, chopped
• 1/2 c. chocolate chips
• 1/2 c. chopped walnuts
• 1 T. cornstarch
• 1 box chocolate cake mix
• 2 eggs
• 1 1/2 c. low-fat buttermilk
• Powdered sugar

Preparation

Preheat oven to 350°. Coat a 12-cup Bundt pan with cooking spray; dust with flour and set aside. Combine apricots, chocolate chips, walnuts, and cornstarch in a small bowl; stir to coat and set aside. Combine cake mix, eggs, and buttermilk in a large mixing bowl; mix at low speed with an electric mixer until blended. Fold in apricot/nut mixture. Pour into prepared Bundt pan and bake 40-50 minutes. Cool in pan for 25 minutes; then turn out on a cooling rack. Sprinkle top with powdered sugar before serving.

Nutritional Facts per Serving
Calories 219; Protein 5g; Carbohydrate 31g; Fat 9g (Saturated Fat 3g); Cholesterol 35mg; Fiber 2g; Sodium 286mg

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From National Dairy Council – Recipe created by Moms Advisory Panel member, Kari Cameron

Makes 1 serving

Prep Time: 5 min
Cook Time: 5 min

Ingredients

• 1 (6-ounce) container low-fat blueberry yogurt
• 1/2 cup apple juice
• 1/3 cup fresh or frozen blueberries
• 1/3 cup frozen sliced peaches
• 5-6 ice cubes

Preparation

Blend all ingredients with ice (amount of ice will vary depending on desired consistency). Pour into a glass and serve chilled.

Nutritional Facts
Calories: 280; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 85 mg; Calcium: 20% Daily Value; Protein: 6 g; Carbohydrates: 60 g; Dietary Fiber: 2 g

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From Simply Colorado – Recipes from the Colorado Dietetic Association

Makes 2 servings

Preparation Time: 5-10 minutes
Marinating Time: 2-4 hours
Cooking Time: 10-15 minutes

Ingredients

• 2 T. rum
• 4 tsp. Dijon mustard
• 1 T. honey
• 1 T. lemon juice
• 1/4 tsp. black pepper
• 2 (5 oz. each) salmon steaks

Preparation

In a small mixing bowl, whisk together the first 5 ingredients. Brush both sides of each salmon steak with marinade. Cover and refrigerate several hours. Grill fish over medium-hot coals, turning once, until steaks flake easily when tested with a fork. Alternatively, you can broil 6 inches from heat 6-8 minutes or until done.

Nutritional Facts
Calories 335 ; Protein 28g ; Carbohydrate 9g; Fat 15g (Saturated Fat 3g); Cholesterol 84mg ; Fiber <1g; Sodium 214mg

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From Simply Colorado – Recipes from the Colorado Dietetic Association

Makes 6 servings

Prep Time: 10 min
Cook Time: 5 min

Ingredients

• 1 pint strawberries, hulled and quartered
• 10 oz. fresh spinach, washed, trimmed, and torn*

DRESSING

• 1/3 c. sugar
• 1/4 c. cider vinegar
• 2 T. canola oil
• 1 T. poppy seeds
• 1/4 tsp. paprika
• 1/4 tsp. Worcestershire sauce

Preparation

For the dressing, combine the sugar, vinegar, and canola oil in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Cool slightly. Stir in the poppy seeds, paprika, and Worcestershire sauce. For the salad, mix the strawberries and spinach in a salad bowl. Add the dressing, tossing gently to coat. Serve immediately.

Nutritional Facts
Calories 114; Protein 2g; Carbohydrate 17g; Fat 5g (Saturated Fat <1g); Cholesterol 0mg; Fiber 2g; Sodium 30mg

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Makes 4 servings

Prep Time: 25 min
Cook Time: 5 min

Ingredients

• 1/2 pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries
• 2 tablespoon powdered sugar
• 1/3 cup fat free sweetened condensed milk
• 1 container (6 ounces) lowfat vanilla yogurt
• 1 small loaf (10 ounces) French bread
• 1 egg
• 1 egg white
• 1/3 cup lowfat milk
• 1 teaspoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• non-stick cooking spray

Preparation

Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.

Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.

Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.

Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

Yield: 3 pieces of bread with 1/2 cup berries and 1/3 cup sauce, per serving

Recipe created on behalf of 3-Every-Day™ of Dairy by Chef Federico Elbl of Palermo Viejo, Louisville, Ky.

Nutritional Facts
Calories: 370
Total Fat: 4.5 g
Saturated Fat: 2.5 g
Cholesterol: 60 mg
Sodium: 520 mg
Calcium: 30% Daily Value
Protein: 14 g
Carbohydrates: 68 g
Dietary Fiber: 3 g

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Ingredients

• 1 cup chocolate milk, heated
• 1 oz. grated Mexican chocolate

*If Mexican chocolate is unavailable, substitute 1 oz. unsweetened chocolate, grated and ¼ teaspoon ground cinnamon.

Preparation

Pour hot chocolate milk over grated Mexican chocolate. Stir until melted. Whip with a rotary beater until frothy; serve.

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For great flavor add any one of the following to a cup of low-fat or fat-free hot chocolate milk.

Ingredients

• 1 teaspoon cherry, raspberry or strawberry syrup
• 1 heaping tablespoon vanilla ice cream
• Dash of extract: vanilla, almond, rum, brandy, crème de menthe, cherry, banana, peppermint, strawberry, maple, coconut or orange
• Top with grated chocolate or coconut
• Float mini-marshmallows on top

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Ingredients

• 1 cup chocolate milk, heated
• 1 shot Irish whiskey

Preparation

Add shot of Irish whiskey to real hot chocolate milk. Enjoy!

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Ingredients

• 1 cup chocolate milk, heated
• 1/2 teaspoon ground cinnamon

Preparation

Stir cinnamon into hot chocolate milk. Enjoy!

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Ingredients

• 1/2 cup sugar
• 1/3 cup cocoa
• 1/4 cup water
• 1/8 teaspoon salt
• 4 cups milk
• 4 candy canes

Preparation

In a large saucepan, combine sugar, cocoa, water and salt. Cook over low heat, stirring constantly until cocoa dissolves. Stir in milk. Cook over medium heat until hot (do not boil). Pour into 4 cups, place 1 candy cane in each cup. Makes 4 9-ounce servings.

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