Apple-Oat Greek Yogurt Muffins 

Yield: 12 muffins

Ingredientsyogurt mufins

  • 1 cup oat flour
  • 1 cup old fashioned rolled oats
  • 2 Tbsp flaxseed meal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 1 large egg
  • 6 oz. container plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/4 cup milk
  • 1 Honeycrisp apple (or apple of your choosing), chopped into small pieces


  1. Preheat oven to 350 degrees Fahrenheit.yogurt muffins
  2. Line a 12 cup muffin tin with muffin wrappers or spray with cooking spray. Set aside.
  3. In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a medium bowl, combine egg, yogurt, applesauce, brown sugar, vanilla and milk.
  5. Make a well in the dry ingredients and pour in the applesauce mixture. Stir until just combined.
  6. Fold in chopped apples.
  7. Divide batter evenly among the 12 muffin cups, filling each to 3/4 full. Add a sprinkle of oats and/or brown sugar to the top of each muffin if desired.
  8. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for approximately 10 minutes before transferring to a wire rack to cool completely.


Created by registered dietitian Jenna Allen with inspiration from

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Apple Maple Brown Sugar Quinoa Breakfast Bowl

Prep time: 5 minutes
Makes: 1 portion

This new take on “cold cereal” is quick, easy and oh-so nutritious!

Ingredients:quinoa bowl

  • 1/2 cup cooked quinoa – cook it fresh or make this breakfast bowl the morning after having quinoa for dinner (just cook a little extra!)
  • 1/4 – 1/2 cup milk
  • 1/2 of an apple, diced
  • 1 Tablespoon brown sugar
  • Sprinkle of real maple syrup


  • In a bowl or mason jar, combine quinoa, milk apples, brown sugar and maple syrup. Enjoy!
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Smoothie Bowls

Smoothie in a Bowl: Endless Possibilities

If you like to eat your breakfast with a spoon (as opposed to drinking it through a straw), what better way to start your day than with this cool, nutrient-rich breakfast? Smoothie bowls have endless possibilities depending on your taste preferences. All you need is a good blender, a bowl and spoon, and your ingredients and toppings of choice.

In a blender, combine:21st-smoothie-bowls

  • ½ – 1 cup frozen fruit: Try frozen mixed berries, mangos, cherries, or another frozen fruit favorite.
  • Fresh fruits or vegetables: You might consider ½ to 1 whole fresh banana. The banana adds a nice creaminess to your smoothie bowl. The riper the banana, the sweeter it will be. Or try adding a handful of kale or baby spinach, some roasted beets or fresh peaches.
  • ¼ – ½ cup milk plus ½ – 1 cup vanilla Greek-style yogurt – OR – ½ to 1 cup kefir
  • Other ingredients of your choosing: Perhaps 1 Tablespoon chia sees, a spoonful of nut butter, a sprinkle of flaxseeds or a scoop of whey protein powder.

Blend until smooth and creamy and pour in a bowl. Play around with the amount of milk/yogurt or kefir, keeping in mind that the thicker the smoothie, the easier it is to eat with a spoon.

A smoothie bowl is not complete without the toppings. Try fresh or dried fruit, a sprinkle of granola, nuts, chia seeds, ground flaxseed, unsweetened shredded coconut, crushed graham crackers or a few chocolate chips. Let your creativity inspire you!

Berry Beet Smoothie Bowl


  • 1 cup frozen mixed berries
  • ½ of a banana
  • 2 cooked beets
  • ½ cup raspberry kefir


Place frozen berries, banana, beets and kefir in a blender and blend until smooth. Pour in a serving bowl. Garnish with toppings of choice.


Tropical Mango Smoothie Bowlsmoothie bowl


  • 1 cup frozen mango
  • ½ of a banana
  • ½ cup low-fat vanilla Greek-style yogurt
  • ¼ cup low-fat milk (more if you prefer a thinner consistency)
  • 1 tsp flaxseeds


Place frozen mango, banana, yogurt, milk and flaxseeds in a blender and blend until smooth. Pour in a serving bowl. Garnish with toppings of choice.

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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:breakfast parfait

  • 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


  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!


  • 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! 


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)


  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


  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

pumpkin pancakes

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Red, White and Blue Parfaits


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


  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)!


  • 2 ¼ Cups flour21st-mothersday-drops
  • 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)


  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)! 


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


  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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