Dairy Recipes & Health Benefits

There is more to dairy than milk (although that's quite tasty!). June is National Dairy Month, and besides being healthful and nutrient packed, delicious dairy products can be used for a wide variety of tasty snacks and meals. Here are the health benefits and uses for dairy as well as dairy recipes to help you celebrate National Dairy Month.

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Dairy recipes for National Dairy Month

All recipes courtesy of 3-A-Day.org.

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Makes 10 servings

For the bread pudding:
1 pound challah or egg bread, cubed
1 teaspoon ground cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup granulated sugar
4 cups low-fat milk
2 teaspoons vanilla extract
1/3 cup raisins

For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup granulated sugar
2 teaspoons cornstarch
2-1/2 cups low-fat milk
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F and coat an 8-inch square baking pan with cooking spray.

2. Combine bread cubes and cinnamon in a bowl. In a second bowl, whisk egg substitute with egg whites, sugar, milk and vanilla. Pour egg mixture over bread mixture and stir in raisins. Spoon mixture into prepared pan and bake 45 minutes or until golden.

3. Meanwhile, whisk egg, egg white, sugar, cornstarch, milk and vanilla together in a saucepan. Heat until mixture begins to gently simmer and thicken.

4. Remove bread pudding from oven, cut into squares, and generously drizzle with vanilla sauce.

Cheddar Fondue

Makes 4 servings

Ingredients:
2/3 cup low-fat milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
1 pinch grated nutmeg
1 cup grated cheddar cheese
Variety of raw and cooked vegetables (carrots, potatoes, tomatoes, broccoli etc.)

Directions:
1. Whisk milk with cornstarch in a saucepan until there are no lumps. Whisk in garlic, bay leaf, mustard and nutmeg; heat pan over medium-low heat.

2. Whisking continually, heat mixture for 1 minute or until it gently simmers, then whisk in the cheese gradually until it melts and is smooth.

3. Take pot off of heat and remove bay leaf. Spoon mixture into a fondue pot or place on a hot plate to keep it melted. Serve with vegetables.

Curry Yogurt Chicken Kebabs

Makes 4 servings

For the marinade:
1 (8-ounce) container plain low-fat yogurt
1 lime, zest and juice
1 tablespoon fresh grated ginger
1 tablespoon curry powder
1 jalapeño pepper, minced

For the glaze:
1/2 cup plain low-fat yogurt
1/2 cup honey
3/4 teaspoon salt
1/2 teaspoon cinnamon

For the dipping sauce:
1 (8-ounce) container plain low-fat yogurt
1 lemon, zest and juice
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
2 cups chopped seedless cucumber
1/2 teaspoon salt

For the chicken kebabs:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 red onion, cut into wedges
2 cups pineapple wedges

Directions:
1. Combine all marinade ingredients and stir well. Set aside. Combine all glaze ingredients and stir well. Set aside. Combine all dipping sauce ingredients and stir well. Set aside.

2. Using four metal or soaked wooden skewers, thread chicken, peppers, onions and pineapple. Place kebabs in a glass dish. Pour marinade over and cover. Chill for 2 to 4 hours.

3. When ready to cook, preheat broiler and line a broiler pan with aluminum foil. Arrange kebabs on pan and brush on both sides with half of the glaze.

4. Broil kebabs for 5 minutes, then brush with glaze, flip, brush with more glaze and cook 5 more minutes or until chicken is fully cooked. Serve with yogurt dipping sauce.

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