3-Every-Day of Dairy – January 13th
Skinny Almond Joy Steamer
presented by
Isabel Maples, Mid-Atlantic Dairy Association
A guilt-free version of the candy bar and you’re getting one of your
3-Every-Day of Dairy servings, too!
Ingredients
• 1 tablespoon (1/2 ounce) Sugar Free Chocolate syrup
• 1 tablespoon (1/2 ounce) Sugar Free Coconut syrup
• 1/2 tablespoon (1/4 ounce) Sugar Free Almond syrup
• 1 cup 1% lowfat or fat-free milk
Directions
Pour syrups into 20-ounce chilled stainless steel pitcher. Add cold milk, then steam. Serve in mug.
If using stovetop, heat syrups and milk in saucepan over medium-low heat; do not boil. If using microwave, heat syrups and milk in large, shallow bowl for 2 to 3 minutes. Whisk rapidly until milk is airy and frothed. Serve in mug.
Pumpkin Spice Latte
presented by
Isabel Maples, Mid-Atlantic Dairy Association
Makes 1-2 servings
Ingredients:
2 cups low-fat milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Gingersnap Steamer
presented by
Isabel Maples, Mid-Atlantic Dairy Association
Recipe by Elizabeth Ward, MS, RD for 3-Every-Day of Dairy
Serves 2
Ingredients
•1 tablespoon (1/2 ounce) Ginger Spice syrup
•1 tablespoon (1/2 ounce) Cinnamon syrup
•1 cup 1% low-fat or fat-free milk
Directions
Pour syrups into 20-ounce chilled stainless steel pitcher. Add cold milk, then steam. Serve in mug.
If using stovetop, heat syrups and milk in saucepan over medium-low heat; do not boil. If using microwave, heat syrups and milk in large, shallow bowl for 2 to 3 minutes. Whisk rapidly until milk is airy and frothed. Serve in mug.
Tomato, Basil, Cream Cheese Frittata
presented by
Dan D’Angelo CEC AAC, Chef Instructor
The Art Institute of Philadelphia School of Culinary Arts
Serves 12
Ingredients:
13 California Fresh Eggs
Salt and pepper, to taste
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 tablespoon butter
4 medium Roma or Plum tomatoes, sliced
1 cup fresh basil leaves, finely chopped
8 ounces cream cheese, cubed
Procedure:
- Whisk together eggs, salt, pepper, and sage/oregano/thyme.
- In large skillet, melt butter over medium heat.
- Sauté tomatoes one minute.
- Lower heat and add basil sautéing until limp, 1-2 minutes.
- Pour egg mixture over all and top with cream cheese cubes.
- Cover and cook over low heat approximately 20 minutes or until set on top; or cook until bottom is partially set and finish cooking top under broiler.
Fabulous French Toast Feast with Vanilla Yogurt Syrup
presented by
Isabel Maples, Mid-Atlantic Dairy Association
Created by Christopher, 12, of York, Pa.
First Place Winner in the 2008 Kitch’N Kids
with 3-Every-Day™ of Dairy Recipe Contest
Makes 8 Servings
Ingredients
•10 cups cubed Italian bread
•9 large eggs
•2 cups of reduced-fat milk
•12 ounces all natural vanilla yogurt
•2/3 cup of maple syrup
•1 tablespoon cinnamon
•6 ounces all natural vanilla yogurt (for syrup mixture)
•1 cup of buttered flavor maple syrup (for syrup mixture)
Directions
Spray a 9-inch by 13-inch baking pan with cooking spray and place bread cubes in pan. Whisk together eggs, milk, yogurt, syrup and cinnamon in a large bowl. Pour mixture over bread and make sure bread is completely coated. Let set for about 15 minutes to absorb liquid. Bake in a 350 degree oven for 40 to 45 minutes, or until set.
To make the yogurt syrup, whisk together yogurt and syrup until smooth and creamy. Top French toast with vanilla yogurt syrup.
Nutrition Facts per serving
Calories 450; Calories from Fat 90; Total Fat 10 g; Saturated Fat 3.5 g; Cholesterol 245 mg; Sodium 490 mg; Total Carbohydrates 75 g; Dietary Fiber 1 g; Sugars 44 g; Protein 16 g; Vitamin A 10%; Vitamin C 2%; Calcium 30%; Iron 15%
(% = of daily value)
