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Ginger Lemon Fruit Dip

Ginger Lemon Fruit Dip
Ginger Lemon Fruit Dip

This bright and creamy dip combines natural yogurt with smooth Canadian cheese for a rich texture, lightly sweetened with maple syrup or honey. Fresh lemon juice, lemon rind, and grated ginger add a refreshing zing and subtle warmth. Perfectly balanced and naturally flavourful, it pairs beautifully with fresh fruit for a simple, wholesome snack.

Preparation time 10 minutes
Yield 4 – 6 servings

Nutritional information

  • Energy

    39 Calories

  • Protein

    3 g

  • Carbohydrate

    6 g

  • Fat

  • Fibre

  • Sodium

    27 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    5 % / 61 mg

  • Riboflavin

    9 %

  • Vitamin B12

    9 %

  • Selenium

    8 %

  • Phosphorus

    6 %

  • *percentage of daily value

Ingredients

    • 1/2 cup (125 mL) natural yogurt
    • 1/2 cup (125 mL) Canadian fresh or Quark cheese
    • 1 1/2 tbsp (22 mL) (or to taste) maple syrup or honey
    • 1 tsp (5 mL) lemon juice
    • 1/2 tsp (2.5 mL) (or to taste) of each: lemon rind
    • Fresh ginger grated

Preparation

  1. Mix all ingredients together.

For more great recipes, visit Dairy Farmers of Canada

Spanish Tortilla with Smoked Cheddar

Spanish Tortilla with Smoked Cheddar

A Spanish Tortilla is a thick omelette made with sliced potatoes. In this recipe, we add the deliciousness of a smoky cheddar cheese and a bitter arugula for an irresistible taste!

Preparation time 20 minutes
Cooking time 25 – 30 minutes
Yield 6 servings

Nutritional information

  • Energy

    340 Calories

  • Protein

    17 g

  • Carbohydrate

    26 g

  • Fat

    19 g

  • Fibre

    4.1 g

  • Sodium

    316 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    24 % / 308 mg

  • Zinc

    57 %

  • Folate

    41 %

  • Selenium

    40 %

  • Vitamin B12

    35 %

  • *percentage of daily value

  • 4 potatoes peeled and sliced 1/4-inch (1/2 cm) thick
  • 2 tbsp (30 mL) butter
  • 1 leek thinly sliced
  • 5 oz (150 g) baby arugula
  • 6 eggs
  • 2 tbsp (30 mL) fresh chives chopped
  • Salt and freshly ground pepper to taste
  • 6 oz (180 g) Smoked Cheddar shredded

Preparation

  1. In a saucepan, cook potatoes for 5 minutes in boiling water, then drain.
  2. In a large skillet over medium heat, melt butter and brown potatoes and leek for 5 minutes. Add arugula, stir and cook for 2 minutes.
  3. Meanwhile, beat eggs with chives, salt and pepper. Add Smoked Cheddar cheese and pour into skillet. Stir until cheese is evenly combined with the potatoes. Lower heat to medium-low, cover and cook for 10 minutes. Remove from heat, cover skillet with a plate, then invert so the tortilla drops onto the plate. Be careful, as the eggs are not yet completely cooked. Slide tortilla back into skillet to cook the other side for 5–7 minutes more or until potatoes are tender.
  4. Serve hot or cold.
Bulb

The tortilla can be made ahead of time, then reheated in the oven at 375 °F (190 °C) for about 20 minutes.

Try it with other delicious Canadian cheeses such as Swiss or medium Cheddar.

For more great recipes, visit Dairy Farmers of Canada

Dark Chocolate Banana Fruit Shake

Dark Chocolate Banana Fruit Shake
Dark Chocolate Banana Fruit Shake

After exercising or active play, recharge with this delicious fruity chocolatey shake that’s ready in minutes!

Preparation time 3 minutes
Yield 2 servings

Nutritional information

  • Energy

    217 Calories

  • Protein

    9 g

  • Carbohydrate

    41 g

  • Fat

    3 g

  • Fibre

    3.4 g

  • Sodium

    154 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    23 % / 296 mg

  • Vitamin D

    54 %

  • Vitamin B12

    40 %

  • Riboflavin

    29 %

  • Phosphorus

    26 %

  • *percentage of daily value

Ingredients

    • 1 frozen ripe banana broken into chunks
    • 2 tsp (10 mL) unsweetened cocoa powder
    • 2 cups (500 mL) chocolate milk
    • 1/2 tsp (2 mL) vanilla extract

Preparation

  1. In a blender, purée frozen ripe banana, cocoa powder, chocolate milk and vanilla until smooth. Pour into chilled glasses and serve immediately.
Bulb

For the best flavour, use ripe bananas that are yellow with brown spots. As they ripen, peel them, then seal in a freezer bag and store in the freezer to make these shakes.

For more great recipes, visit Dairy Farmers of Canada

Whole Grain Pancakes with Apple Compote and Yogurt

Whole Grain Pancakes with Apple Compote and Yogurt
Whole Grain Pancakes with Apple Compote and Yogurt

Enjoy Anna Olson’s whole wheat pancakes, a light and fluffy treat topped with creamy yogurt and applesauce!

Preparation time 10 minutes
Cooking time 30 minutes
Yield 4 – 6 servings
Recipe created by Anna Olson

Nutritional information

  • Per serving

  • Energy:

    290 Calories

  • Protein:

    9 g

  • Carbohydrate:

    46 g

  • Fat:

    9 g

  • Fibre:

    4.6 g

  • Sodium:

    285 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    13 % / 172 mg

  • Selenium:

    31 %

  • Phosphorus:

    29 %

  • Zinc:

    28 %

  • Magnesium:

    27 %

  • *percentage of daily value

Ingredients

  • Apple Compote

    • 2 1/2 cups (500 mL) peeled and sliced Granny Smith apples
    • 1/4 cup (60 mL) pure maple syrup
    • 1/2 tsp (2 mL) ground cinnamon

    Whole grain pancakes

    • 3/4 cup (180 mL) whole wheat flour
    • 3/4 cup (180 mL) regular large-flake rolled oats
    • 1 1/2 tsp (7 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/2 tsp (2 mL) salt
    • Pinch ground nutmeg
    • 1 1/4 cups (310 mL) milk
    • 1 egg
    • 2 tbsp (30 mL) pure maple syrup
    • 2 tbsp (30 mL) butter melted
    • 1 tsp (5 mL) lemon juice
    • Butter for cooking (about 1 tbsp/15 mL) Plain yogurt
    • Plain yogurt

Preparation

  1. In a small saucepan, over medium heat bring apples, maple syrup and cinnamon to a simmer. Reduce heat and cook until apples are tender, about 10 minutes, stirring occasionally. Serve warm compote warm over pancakes or waffles, or serve chilled over granola with yogurt.
  2. In a large bowl combine whole wheat flour, oats, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together milk, egg, maple syrup, melted butter and lemon juice; pour over dry ingredients. Stir gently just until combined. (A few lumps are OK).
  3. In a large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/4 cup (60 ml) batter per pancake into skillet. Cook until surface of pancake dulls and bottom is golden brown, about 3 minutes. Flip pancakes and cook for 1 to 2 minutes longer or until golden and puffed; remove to a plate. Keep pancakes covered and warm in 200 °F (100 °C) oven. Repeat with remaining batter, adjusting heat as necessary to prevent burning.
  4. Serve pancakes with warm apple compote and a dollop of plain yogurt.

For more great recipes, visit Dairy Farmers of Canada

Brie Scones with Lemon & Blueberry Recipe

Brie Scones with Lemon & Blueberry Recipe
Brie Scones with Lemon & Blueberry Recipe

This summery scone recipe is truly bursting with flavour. Easy to make at home, from scratch. Best with real butter, and as much brie as you dare.

Preparation time 20 minutes
Cooking time 15 minutes
Yield 12 servings

Nutritional information

  • Per serving

  • Energy:

    170 Calories

  • Protein:

    6 g

  • Carbohydrate:

    18 g

  • Fat:

    9 g

  • Fibre:

    2.2 g

  • Sodium:

    184 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    7 % / 86 mg

  • Vitamin B12:

    18 %

  • Phosphorus:

    14 %

  • Magnesium:

    11 %

  • Zinc:

    10 %

  • *percentage of daily value

Ingredients

    • 1 egg
    • 1/2 cup (125 mL) Milk
    • 1/4 cup (60 mL) melted butter
    • 1 tsp (5 mL) vanilla extract
    • 1 1/2 cups (375 mL) whole wheat flour
    • 2 tsp (10 mL) baking powder
    • 1/4 cup (60 mL) sugar
    • 1/2 tsp (2 mL) salt
    • 1 tbsp (15 mL) grated lemon zest
    • 1 cup (250 mL) fresh or frozen blueberries
    • 6 oz (180 g) Canadian Brie sliced

Preparation

  1. Preheat oven to 425 °F (210 °C). Cover a cookie sheet with parchment paper.
  2. Beat the egg and add the milk, butter and vanilla extract. Set aside.
  3. In a large bowl, combine the flour, baking powder, sugar, salt, and lemon zest and form a well in the middle.
  4. Pour liquid mixture into the well and mix until well blended. Add blueberries.
  5. Divide dough into 12 balls. Place on cookie sheet, flatten slightly and brush with beaten egg mixture. Bake 12-15 minutes or until the scones are well browned.
  6. When scones are ready, split and insert a slice of Brie in each. Enjoy.
Bulb

For an original twist to this recipe, try Canadian Camembert, Cream cheese or Havarti.

For more great recipes, visit Dairy Farmers of Canada

Strawberry Banana Granola Breakfast Parfait

Strawberry Banana
Strawberry Banana

A quick breakfast or an energizing snack!

Preparation time 10 minutes
Yield 1 serving

Nutritional information

  • Per serving

  • Energy:

    460 Calories

  • Protein:

    17 g

  • Carbohydrate:

    60 g

  • Fat:

    19 g

  • Fibre:

    5.7 g

  • Sodium:

    119 mg

  • Top 5 Nutrients 

    (% DV*)

  • Calcium:

    26 % / 335 mg

  • Magnesium:

    48 %

  • Vitamin C:

    48 %

  • Vitamin B12:

    47 %

  • Phosphorus:

    39 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 3/4 cup (175 mL) strawberry yogurt

    FRUIT

    • 1/4 cup (60 mL) strawberries
    • 1/2 banana sliced

    GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) chopped peanuts

Preparation

  1. Place the ingredients in a jar in the following order: dairy products, fruit, granola and nuts. 
  2. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit DairyFarmersofCanada.ca

Spiced Ricotta Pancakes

Spiced Ricotta pancakes
Spiced Ricotta pancakes

Fluffy, golden pancakes made with creamy ricotta and a hint of heat—perfect for a bold brunch or savory snack.

Preparation time 10 minutes
Cooking time 25 minutes
Yield 6 pancakes

Nutritional information

  • Per serving

  • Energy:

    192 Calories

  • Protein:

    7 g

  • Carbohydrate:

    27 g

  • Fat:

    7 g

  • Fibre:

    1.9 g

  • Sodium:

    235 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    12 % / 152 mg

  • Selenium:

    34 %

  • Vitamin B12:

    18 %

  • Phosphorus:

    15 %

  • Vitamin D:

    15 %

  • *percentage of daily value

Ingredients

    • 1/3 cup (75 mL) unbleached flour
    • 2/3 cup (150 mL) whole wheat flour
    • 1 tsp (5 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/4 cup (60 mL) sugar
    • 1 tsp (5 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground nutmeg
    • 1/4 tsp (1 mL) ground ginger
    • 1 egg
    • 1 cup (250 mL) milk
    • 1/2 cup (125 mL) Canadian Ricotta
    • 1 tsp (5 mL) vanilla extract
    • 1–2 tbsp (15–30 mL) unsalted butter

Preparation

  1. In a bowl, mix both flours, baking powder, baking soda, sugar, cinnamon, nutmeg and ginger. Make a well in the centre of the mixture.
  2. In another bowl, beat egg with milk, Ricotta and vanilla extract. Pour mixture into well of dry ingredients; stir with a whisk until well combined.
  3. In a skillet, melt a small amount of butter over medium heat, add 1/6 of batter and cook for 2 minutes per side. Repeat with the remaining batter.
  4. Serve with fresh fruit and a glass of milk.

For more great recipes, visit DairyFarmersofCanada.ca

Tropical Kiwi

tropical-kiwi-breakfast-parfaits
Tropical Kiwi

This tropical smoothie blends fresh kiwi, pineapple and creamy coconut-flavored yogurt. The result is a sweet, tangy, and tropical drink with a hint of coconut flavor. Enjoy chilled for a refreshing snack or light breakfast.

Preparation time 10 minutes
Yield 1 serving

Nutritional information

  • Per serving

  • Energy:

    486 Calories

  • Protein:

    15 g

  • Carbohydrate:

    62 g

  • Fat:

    22 g

  • Fibre:

    7.3 g

  • Sodium:

    124 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    28 % / 359 mg

  • Vitamin C:

    142 %

  • Vitamin B12:

    47 %

  • Magnesium:

    43 %

  • Phosphorus:

    37 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 3/4 cup (175 mL) coconut yogurt

    FRUIT

    • 1 kiwi diced
    • 1/4 cup (60 mL) diced fresh pineapple

    GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) shredded coconut unsweetened
    • 1 tbsp (15 mL) slivered almonds

Preparation

  1. Place the ingredients in a jar in the following order: dairy products, fruit, granola and nuts. 
  2. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit DairyFarmersofCanada.ca

Raspberry Ricotta Parfait

Raspberry ricotta parfait
Raspberry ricotta parfait

A simple and delicious recipe, perfect for starting the day off right!

Preparation time 10 minutes
Yield 1 serving
Recipe created by Josée Robitaille

Nutritional information

  • Energy:

    434 Calories

  • Protein:

    14 g

  • Carbohydrate:

    43 g

  • Fat:

    24 g

  • Fibre:

    6.5 g

  • Sodium:

    125 mg

  • Top 5 Nutrients

  • (% DV*)

  • Calcium:

    24 % / 314 mg

  • Vitamin B12:

    48 %

  • Magnesium:

    38 %

  • Phosphorus:

    33 %

  • Riboflavin:

    30 %

  • *percentage of daily value

  • *Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (%DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Ingredients

    • 1/4 cup (60 mL) Canadian Ricotta
    • 1/3 cup (80 mL) raspberry yogurt
    • 1/2 cup (125 mL) frozen raspberries
    • 1/2 tsp (2.5 mL) vanilla extract
    • 1 pinch of cinnamon
    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) chopped pecans

Preparation

  1. In a jar, combine the Ricotta, yogurt, raspberries, vanilla and cinnamon and mix well. 
  2. Add the granola and nuts. 
  3. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit DairyFarmersofCanada.ca

Overnight Hearty Oatmeal Breakfast

Overnight Hearty Oatmeal Breakfast
Overnight Hearty Oatmeal Breakfast

Overnight oats are a nutritious and quick way to prepare your breakfast in advance of a busy morning. Filling, satisfying, and easy to travel with, this oatmeal will be sure to keep you satisfied until lunchtime.

Preparation time 5 minutes
Refrigeration 8 hours
Yield 2 servings

Nutritional information

  • Energy

    465 Calories

  • Protein

    21 g

  • Carbohydrate

    72 g

  • Fat

    12 g

  • Fibre

    10.8 g

  • Sodium

    146  mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    32 % / 414 mg

  • Vitamin B12

    67 %

  • Magnesium

    62 %

  • Phosphorus

    53 %

  • Zinc

    45 %

  • *percentage of daily value

Ingredients

    • 1 cup (250 mL) milk
    • 1 cup (250 mL) plain yogurt
    • 1/4 tsp (1 mL) vanilla extract
    • 1 tbsp (15 mL) natural peanut butter
    • 2 tsp (10 mL) honey
    • 1 ripe banana mashed
    • 1 cup (250 mL) large flake oats
    • 1 cup (250 mL) fresh mixed berries (blueberries, raspberries and blackberries)

Preparation

  1. In a medium sized bowl, mix together milk, yogurt, vanilla, peanut butter, honey, banana, and oats until well blended.
  2. Split in two and pour in two separate Mason jars. Top each jar with 1/2 cup (125 mL) mixed berries. Refrigerate for at least 8 hours. Enjoy!
Bulb

Tips

This recipe can be served warm as well. To enjoy hot, microwave for 1 minute with Mason jar lid off.

For more great recipes, visit DairyFarmersofCanada.ca

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