Frozen yogurt squares

Ingredients

1 cup crunchy wheat and barley cereal

3 cups strawberry yogurt

1-ounce bag of frozen unsweetened strawberries (about 2 1/2 cups)

1 cup fat-free sweetened condensed milk

1 cup light or fat-free whipped topping (optional)

Instructions

Line an 8-by-8-inch baking pan with foil. Sprinkle cereal evenly on the bottom of the pan; set aside.

Place yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour the mixture over top of cereal, gently smoothing yogurt mixture to edges of pan with a spatula. Cover with foil (or plastic wrap) and freeze for 8 hours or until firm. Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares, top with whipped topping, if desired, and serve.

Storage tip: Squares may be individually wrapped with wax or parchment paper and kept frozen for single servings.

Note: Create your own variations by using other flavor combinations of yogurt and fruit.

Servings: 9

Nutrition facts per serving: Calories 270; Protein 14 g; Carbohydrate 55 g; Total Fat 1 g; Saturated fat 1 g; Cholesterol 0 mg; Calcium 26% DV; Sodium 150 mg

Brought to you by Dairy MAX

Orange Creamsicle Popsicles

1 cup fresh squeezed orange juice

1 cup vanilla Greek yogurt

Zest of one orange

Instructions

In a small blender or bowl, combine orange juice, yogurt and orange zest. Blend or whisk to mix.

Pour mixture into a popsicle mold or 6-8 Dixie cups.

Place popsicle mold or Dixie cups in the freezer. Cover and freeze until solid, at least 4 hours and up to 3 days. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing, then continue freezing for at least 3 more hours.

Cheese crostinis

Ingredients

Tapenade

1/2 red onion, finely chopped

1/4 cup capers, coarsely chopped

1 tomato, seeded, chopped

1/4 cup Kalamata olives, pitted, chopped

1 teaspoon olive oil

Cheese Crostini

1 French baguette, sliced into 1/4 inch slices

1 cup mascarpone

3-ounce package cream cheese, softened

1/2 cup Swiss or Fontina, shredded

1/2 teaspoon dried thyme

1/3 cup Marcona almonds, chopped

Fresh cracked pepper

Instructions

Mix tapenade ingredients in a separate bowl. Set aside.

Mix the cheeses, thyme, almonds and pepper together. Set aside.

Preheat oven to 350?F. Toast the baguette slices on a baking sheet for 10 to 15 minutes, turning slices once. When crostini is browned, remove from oven.

Turn the oven to broil. Spread the cheese mixture on top of the bread, return to oven with door slightly open and toast just until cheese melts. Remove from oven and top with tapenade.

Nutrition information calculated with non-fat cream cheese

Prep Time: 15 min

Cook Time: 15 min

Servings: 8

Nutrition facts per serving: Calories 222; Protein 12 g; Carbohydrate 22 g; Total Fat 10 g; Saturated fat 4 g; Cholesterol 24 mg; Calcium 12% DV; Sodium 511 mg

Brought to you by Dairy MAX

Sunshine Smoothie

1 banana, peeled and frozen

1/2 cup cubed mango (fresh or frozen)

1/2 cup cubed pineapple (fresh or frozen)

1/2 cup orange or pineapple juice

1/2 cup vanilla Greek yogurt

1/2 cup coconut water

1/2 teaspoon freshly squeezed lime juice

1 sprig fresh mint, finely chopped (optional)

Toasted shredded coconut, for garnish

Lime zest, for garnish

Instructions

Combine all ingredients in blender and blend until smooth. Sprinkle with toasted shredded coconut, if desired. Garnish with lime zest.

Perfect Pair Pops

INGREDIENTS

Kiwi Mixture

2 – ripe kiwi fruit, peeled, cut into chunks

3/4 cup – lowfat or fat free milk

1 tablespoon - honey

1 tablespoon - lime juice

1/2 – ripe banana, peeled

Blueberry Mixture

1 1/2 cups - fresh or frozen blueberries

3/4 cup – lowfat or fat free milk

1 tablespoon - honey

1 tablespoon - lime juice

1/2 – ripe banana, peeled

INSTRUCTIONS

Purée the kiwi, 3/4 cup milk, 1 tablespoon honey, 1 tablespoon lime juice, and 1/2 banana in a blender until smooth. Divide mixture among popsicle molds or small paper cups until each mold is half filled. Freeze until semi-solid.

Meanwhile, rinse the blender carafe and purée the remaining ingredients until smooth. Chill until ready to fill popsicles. When the kiwi mixture is semi-solid, divide the blueberry mixture among the popsicles. Insert the handle or a wooden stick and freeze again until solid, preferably overnight.

To serve, carefully unmold the popsicles by running under lukewarm water. Serve immediately.

Makes six 5-ounce pops (2 ounces milk per serving)

Recipes courtesy of MilkLife.com.

No-Cook Cocoa Berry Tarts

1 1/2 cups vanilla yogurt

1 1/2 cups Ricotta cheese

2 tablespoons sugar

2 tablespoons unsweetened cocoa powder

6-pack mini graham cracker pie crusts

3/4 cup strawberries, sliced (raspberries or blueberries also can be used)

Instructions

Mix yogurt, Ricotta, sugar and cocoa powder thoroughly with whisk or hand mixer until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.

Recipe courtesy of MilkLife.com.