November 2008 Recipes
November 10th, 2008
With the holidays being right around the corner you should try one or all four of these delicious, nutritious desserts.
Lemon Yogurt Bars
Recipe created by 3-A-DayTM of Dairy
Makes 10 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients
- 1/2 (17-ounce package) ready-to-bake sheet frozen puff pastry, thawed
For filling:
- 1 cup confectioner’s sugar
- 1/2 cup cornstarch
- 2 large egg yolks
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 cup fat-free milk, divided
- 2 1/2 cups lowfat or fat-free lemon yogurt
- 1 tablespoon lemon zest
For frosting:
- 1 1/2 cups lowfat or fat-free lemon yogurt
- 1 cup confectioner’s sugar
- 1 1/2 cups fresh blueberries and raspberries
Directions
Preheat oven to 400 degrees Fahrenheit. On floured surface, roll out puff pastry to 11-inches by 16-inches. Cut in half lengthwise and place both halves on an ungreased baking sheet. Pierce pastry with fork in several places. Bake 7 to 10 minutes or until puffed and golden. Cool on rack.
Blend confectioner’s sugar, cornstarch, egg yolks, sugar, vanilla and 2 tablespoons of the milk in medium bowl with a whisk. Set aside.
Bring remaining milk (3/4 cup plus 2 tablespoons) and 2 1/2 cups yogurt to a boil in a medium saucepan, while whisking. Stir hot milk-yogurt mixture into sugar, confectioner’s sugar, egg and cornstarch mixture and blend thoroughly. Return to saucepan. Cook, stirring constantly, over medium heat for 4 to 5 minutes or until thickened to pudding consistency. Remove from heat and stir in lemon zest. Refrigerate mixture for 20 minutes. On a clean surface or large cutting board, spread the thickened, slightly-cooled filling on one piece of the pastry. Refrigerate additional 20 minutes, or until set.
For frosting, combine yogurt and confectioner’s sugar in small bowl. Cover and refrigerate if not used immediately. To assemble, place the plain piece of puff pastry on top of piece with filling on it. Frost. Keep chilled until ready to serve. Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional confectioner’s sugar.
Nutritional Facts per serving for individual food recipe
360 Calories; 11 g Fat; 3 g Saturated Fat; 45 mg Cholesterol; 140 mg Sodium; 20% Daily Value Calcium; 8 g Protein; 58 g Carbohydrates.
Dulce de Leche (Caramel Jello)
Recipe courtesy of www.whymilk.com
Makes 5 servings, approximately
3 ounces of milk per serving.
Ingredients
- 8 ounces caramel
- 2 cups fat-free or lowfat milk
- ¼ packet of unflavored gelatin
Directions
Heat the milk at low temperature with the caramel. Bring to a boil and add the natural flavor gelatin. Continue stirring. Once all ingredients have been incorporated, remove from stove and pour mix in a mould, previously sprayed with oil. Refrigerate until set. Serve very cold.
Nutritional Facts per serving for individual food recipe:
150 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 g protein; 35 g carbohydrate; 0 g fiber; 210 mg sodium; 125 mg calcium (10% of daily value). Nutrition figures based on using fat-free milk.
Camembert Fruit Dessert Panini
Recipe courtesy of of Celia Harkey, MS RD LD, Midwest Dairy Association
Makes 5 servings
Prep Time: 20 minutes
Ingredients
- 5 tablespoons butter, melted
- 1 (16-ounce) loaf thick-sliced French Vanilla swirl bread
- 1(8-ounce) round Camembert cheese, sliced
- Whole berry cranberry sauce or pineapple preserves
- Confectioners’ sugar
Directions
Brush one side of each slice of bread with butter and place, butter side down, on a preparation tray. Place slices of Camembert cheese on unbuttered side of five slices of bread. On remaining slices of bread, spread 2 tablespoons cranberry sauce or preserves and place over cheese, butter side up. Cook in Panini grill until browned. Transfer to cutting board and cool slightly. Cut in halves or quarters and place on dessert plate. Sift with confectioners’ sugar.
Serving ideas:
Decorate plate with drained pineapple tidbits and sweetened dried cranberries.
Minty Melon Smoothie
Recipe courtesy of www.whymilk.com
Makes 1 serving
Ingredients
- 2/3 cup fat-free or lowfat milk
- 2 tablespoons sugar
- 2 tablespoons Splenda
- 1/4 cup plus 1 tablespoon fresh-squeezed
- lime juice
- 1 1/2 cups honeydew melon cubes
- 14 large mint leaves
- Extra mint leaves
Directions
Place all ingredients (except extra mint leaves) in a blender and whip until smooth and creamy. Pour into a glass, garnish with extra mint leaves, and serve immediately.
Nutrition Facts per serving
310 calories; 0.5 g fat; 0 g saturated fat; 0 mg cholesterol; 8 g protein; 75 g carbohydrate; 3 g fiber; 150 mg sodium; 200 mg calcium (20% of daily value). Nutrition figures based on using fat-free milk.
