Celebrate Dairy Month with summer snacks
CHICAGO (WLS) -- Since 1937, June has been recognized as Dairy Month. It started as a way to help distribute extra milk when cows started on pasture in the summer months. 8,000 Midwest dairy farm families work 365 days a year to ensure nutritious milk and dairy foods are available now and in the future while using a variety of conservation practices and on-farm efficiencies to reduce their environmental impact. New dietary guidelines say anyone older than nine should have three servings of low-fat or fat-free dairy foods every day. To help celebrate Dairy Month, Registered Dietitian Robin Brown, from the Midwest Dairy Council, joined ABC 7 to show how to make a few dairy delicious summer snacks.
Historic Wagner Farm Dairy Breakfast & Stock Show
Date: Saturday, June 11, 2016
Hours: 8 a.m. - 1 p.m.
Address: 1510 Wagner Rd., Glenview, Ill.
Admission/ Ticket Prices: $10 adults and children over 10; $5 children 2-10, children under 2 free
Purchase tickets at the farm the day of the event.
Orange Cream Chiller
Recipe by Kay Klassen
Servings: 2
Total Time: 10 minutes
Ingredients:
3 ounces orange juice concentrate
1 cup low-fat milk
1/2 cup nonfat Greek-style plain yogurt
Frozen banana or 3 frozen strawberries
1 teaspoon honey
1/2 teaspoon vanilla extract
Preparation:
Place all ingredients in a blender. Blend until smooth. Serve immediately or store in refrigerator.
Nutritional Facts Per Serving:
Calories: 140
Total Fat: 7g
Cholesterol: 10mg
Sodium: 330mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 7g (3.8g from dairy)
Calcium: 15% Daily Value
Fruit & Pasta Toss
Recipe by Kristine Spadgenske, Spadgenske Dairy - Menahga, Minn.
Servings: 4
Total Time: 1 hour
Ingredients:
8 ounces whole wheat spiral pasta, uncooked
1-1/2 cups cubed cantaloupe (about 1/2 of cantaloupe)
1-1/2 cups cubed pineapple (about 1/2 of pineapple)
1-1/4 cups strawberries, sliced
1 cup halved seedless grapes
1-1/2 cups (12 ounces) low-fat vanilla yogurt
Preparation:
Cook pasta according to package directions, drain and cool in refrigerator for 10 minutes.
While pasta is cooking, prepare fruit and place in large serving bowl. Once pasta has cooled, add to bowl. Gently mix yogurt into pasta mixture. Chill for 30 minutes in refrigerator before serving.
Nutritional Facts Per Serving:
Calories: 140
Total Fat: 7g
Cholesterol: 10mg
Sodium: 330mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 7g (3.8g from dairy)
Calcium: 15% Daily Value
Summer Pizza Snack
Recipe by Cindy Heins, Dairy Farm Mom, Heins Family Farms - Higginsville, Mo.
Servings: 12
Total Time: 22 minutes
Ingredients:
1 (8 ounce) tube crescent rolls
1 (8 ounces) tub 1/3 less fat cream cheese
1/4 cup light mayonnaise
1/4 teaspoon garlic powder
1 cup shredded part-skim mozzarella
3/4 cup sliced cherry tomatoes
1/2 cup sliced black olives
1/2 cup chopped broccoli florets
1/2 cup chopped cucumber
Preparation:
Preheat oven to 375 degrees F. In a 9x13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan. Bake for 10-12 minutes, or until lightly browned. Cool on a rack.
In a small bowl, mix together the cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Nutritional Facts Per Serving:
Calories: 140
Total Fat: 7g
Cholesterol: 10mg
Sodium: 330mg
Carbohydrates: 13g
Dietary Fiber: 2g
Protein: 7g (3.8g from dairy)
Calcium: 15% Daily Value
