Broncos Country Apple Strudel

This recipe comes to us from the students at East High 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 (makes 2 servings):

  • 1 Cup Dannon Vanilla Yogurt
  • 2 T. of whole grain graham crackers crumbled
  • ½ cup canned apples in water
  • ¼ tsp cinnamon


  1. Dice the apples with a chef’s knife on cutting board. Set aside.
  2. In a small bowl add 1 cup of Dannon Vanilla Yogurt, to the bowl add ½ cup of the diced apples
  3. Add ¼ tsp cinnamon to the bowl
  4. In a zipper bag crush up graham crackers with hands.
  5. Top with graham cracker crumbles
  6. Fold all ingredients together with rubber spatula
  7. Divide into 2 servings and 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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Cinnamon Banana Bread

Ingredients:banana bread

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas and mix in the milk and cinnamon and vanilla.
  4. In another bowl, mix together the flour, baking powder, baking soda and salt.
  5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, place on rack and cool completely before slicing. Enjoy your banana bread!
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Homemade Eggnog


  • 2 cups milk
  • 1 tsp vanilla
  • 1/4 tsp whole cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 eggs
  • 3/4 cup sugar
  • 2 cups whipped cream


Heat the milk, vanilla and spices, slowly bringing to a boil. Meanwhile, whisk the eggs and sugar. Once the milk mixture has come to a boil, add the eggs and sugar and heat to 160⁰F – approximately 2-3 minutes. Pour through a strainer to remove any cooked egg and the whole cloves. Chill overnight. Before serving, whip 2 cups of heavy whipping cream in a bowl, using a whisk or electric mixer. Whisk until frothy. Add whipped cream to chilled eggnog mixture and combine well. Enjoy!

Click here to see step by step directions for this recipe!

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Pop’s Sugar and Cream Pie

From WDA team member Scot Dutcher: Here is an old family favorite of ours; “Pop” is what we called my Grandpa and this was his favorite pie. The recipe dates back hundreds of years because of its simple ingredients (flour, sugar and cream), all of which were usually on hand regardless of social status.


  • 1 C flour
  • 3/4 C sugar (you may want a bit more depending on taste)
  • Cream (or Half and Half)
  • Pie Crust


  1. Mix flour and sugar. Pour it into a deep pie crust.
  2. Pour in cream to fill pie crust.
  3. With a fork, poke all around the pie crust. Twice around is plenty, be careful not to overdo it.
  4. Bake at 375 for 30 to 45 minutes until the cream starts to brown.
  5. While hot, add pats of butter on top and let cool to room temperature. Serve with cream spooned from the pie.

“Finger Pie” variation:

For those that prefer more of a “custardy” texture mix the flour/sugar and cream in the pie crust with your fingers. You must use your fingers to avoid damaging the raw pie crust prior to baking, thus the name “Finger Pie.”

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Mini Key Lime Cheesecake

In honor of National Dairy Month, Parker Wallace from created the perfect summer dessert – A refreshing mini key lime cheesecake in mason jars. Ready to dive into “Dairy Delicious?”


For the crust

  • 2 Tb butter
  • 1/2 cup graham cracker crumbs
  • 1/2 tsp cinnamon

For the key lime filling

  • 1 (8oz) package of full fat cream cheese
  • 3/4 cup heavy cream whipped to soft peaks
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup key lime juice
  • zest of 2 key limes

For the whipped cream topping

  • 3/4 cup heavy cream
  • 3 tsp powdered sugar
  • 1 tsp vanilla
  • zest of one key lime


For the crust

  1. Melt butter and mix in graham cracker crumbs and cinnamon.
  2. Layer a couple spoonfuls at the bottom of each mason jar.

For the filling

  1. Bring cream cheese to room temperature and mix with sugar until smooth. Fold in heavy cream (whipped to soft peaks), vanilla, key lime juice and zest.
  2. Mix until smooth.
  3. Spoon on top of crust to nearly the top of each mini jar.
  4. Cover and keep in fridge for 3 hours or until firm.

For the whipped cream topping

  1. Whip heavy cream with powdered sugar and vanilla until soft peaks are formed.
  2. When ready to serve, put whipped cream on top and finish with a little zest and a slice of key lime for garnish.
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Light and Creamy Lemon Bars

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! These lemon bars are a fun twist on a traditional favorite!

Ingredients:lemon bars
Makes 24 bars

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar, divided
  • 1/4 t. salt
  • 2 cups flour
  • 2 cups cottage cheese (I like lowfat, small curd)
  • 4 oz cream cheese (1 block)
  • juice and zest of 2 lemons (check for seeds!)
  • 3 eggs


  1. Preheat oven to 350° F.
  2. For shortbread crust, cream the butter, salt and 1/2 cup sugar in a mixer on medium speed with the paddle attachment. Add the flour and continue to mix on low until it turns to coarse crumbs, about 1 minute.
  3. Press into the bottom of a 9 x 13 glass baking dish. Bake for 20 min or until light golden brown. Let cool.
  4. Meanwhile, prepare filling. Add cottage cheese into a blender. Pulse until smooth.
  5. Add eggs and pulse just long enough to mix with cottage cheese.
  6. Add cream cheese, 1/2 cup sugar, lemon zest and lemon juice. Pulse or mix on low speed until ingredients are smooth.
  7. Pour onto crust and bake at 350° F for 40 minutes or until set in the middle.
  8. Let cool and serve.
  9. 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!

Makes one sundaebreakfast 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


  • 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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Creamy Apple Crisp

WDA Nutrition staff Jaclyn shared this awesome recipe with us! Apple crisp doesn’t usually use milk, this one does, plus it incorporates squash for extra veggies in your day! Pictures are of Jaclyn’s kids helping make this dish!

Serves 6-8

Prep: 15 min

Cook: 1 hr


  • 6 c sliced apples
  • 2 c diced squash
  • 1 tsp corn starch
  • 1 c milk
  • 1 c quick oats
  • 1/3 c flour
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/3 c butter, melted


  • Preheat oven to 325 degrees. Grease a 8 X 8 baking dish. Place apples and squash in baking dish.
  • Mix sugar and corn starch in bowl, stir in milk and pour over apples and squash.
  • Mix in rest of ingredients, making sure it is well coated.
  • Place mixture in pan and bake for 60-70mins at 325 degrees.
  • **Serve with whipped cream or vanilla ice cream.


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Candy Corn Milkshakes


  • 4 cups vanilla ice cream or frozen yogurt, softened
  • 1 cup milk (white low fat or whole)
  • Yellow food coloring
  • Orange food coloring
  • Candy corn
  • Sprinkles
  • Whipped cream


  1. Mix the softened ice cream with the milk, divide into two bowls.
  2. Add yellow color to one bowl and mix to incorporate
  3. Add orange color to remaining bowl
  4. Divide the yellow ice cream into four glasses, it should reach 1/3 of the way up
  5. Place in freezer for 10 minutes
  6. Remove glasses and spoon the orange ice cream on top of the yellow layer
  7. Top with whipped cream and garnish with sprinkles and candy corn.

Serves 4

Thank you to Florida Dairy Farmers for sharing this recipe with us!

Candy Corn Milkshakes

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