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Cinnamon Apple Strata

Cinnamon Apple Strata
Cinnamon Apple Strata

A warm and comforting cinnamon apple strata made with milk, tender apples, and savoury Canadian Cheddar cheese for a delicious balance of sweet and savoury flavours.

Preparation time 15 minutes
Cooking time 45 minutes to 1 hour
Yield 8 servings

Nutritional information

  • Energy

    238 Calories

  • Protein

    10 g

  • Carbohydrate

    31 g

  • Fat

    10 g

  • Fibre

    2.1 g

  • Sodium

    266 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    14 % / 185 mg

  • Selenium

    36 %

  • Vitamin B12

    34 %

  • Riboflavin

    27 %

  • Niacin

    23 %

  • *percentage of daily value

Ingredients

    • 2 apples peeled, cored and diced
    • 1/2 tsp (2 mL) ground cinnamon
    • 1 tbsp (15 mL) butter
    • 8 slices raisin bread diced small
    • 3/4 cup (180 mL) shredded Canadian Cheddar cheese
    • 2-3 heaping tbsp (30-45 mL) brown sugar
    • 2 cups (500 mL) Milk
    • 3 large eggs

Preparation

  1. Preheat oven to 350 ºF (180 ºC). In a non-stick skillet pan over medium heat, sauté cinnamon and apples together in butter until tender.
  2. Place three quarters of bread into lightly buttered 8-inch square (20 cm) baking dish. Spread apple mixture, cheese and brown sugar evenly over bread.
  3. Beat milk and eggs together until frothy and stir into remaining bread. Add to baking dish and bake 45 to 60 minutes until set. Serve warm or chilled.

For more great recipes, visit Dairy Farmers of Canada

Yogurt Panna Cotta with Raspberry Coulis

Yogurt Panna Cotta with Raspberry Coulis
Yogurt Panna Cotta with Raspberry Coulis

A light and creamy panna cotta made with milk and yogurt, topped with bright raspberry coulis for a refreshing dessert with the perfect balance of sweet and tangy flavours.

Preparation time 20 – 25 minutes
Cooking time 2 – 5 minutes
Refrigeration 4 hours
Yield 6 servings

Nutritional information

  • Energy

    119 Calories

  • Protein

    6 g

  • Carbohydrate

    20 g

  • Fat

    2 g

  • Fibre

    1.7 g

  • Sodium

    71 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    12 % / 160 mg

  • Vitamin B12

    21 %

  • Riboflavin

    19 %

  • Pantothenic acid

    15 %

  • Vitamin C

    12 %

  • *percentage of daily value

Ingredients

    • 1 pouch (1/4 oz/7 g) unflavoured gelatin
    • 1 cup (250 mL) Milk
    • 2 cups (500 mL) 2 % vanilla yogurt
    • 1 tsp (5 mL) grated lemon zest
    • 3 tbsp (45 mL) lemon juice

  • Raspberry Coulis

    • 10 oz (300 mL) fresh or thawed frozen raspberries
    • 1 tbsp (15 mL) sugar

Preparation

  1. Mix gelatin with 1/4 cup (60 mL) of the milk and leave 10 minutes.
  2. Heat remaining milk but don’t boil. Remove from heat and stir in gelatin until completely dissolved. Let cool 5 minutes.
  3. Add lemon zest and juice to yogurt. Blend milk into yogurt.
  4. Pour into six decorative molds or ramequins and refrigerate until set – at least 4 hours.
  5. Raspberry coulis : Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.

For more great recipes, visit Dairy Farmers of Canada

Basil Lemon Panna Cotta

Basil Lemon Panna Cotta
Basil Lemon Panna Cotta

A light and creamy basil lemon panna cotta made with Canadian milk, infused with fresh herbs and citrus for a smooth, refreshing dessert.

Preparation time 15 minutes
Refrigeration time 4 hours
Yield 6 servings

Nutritional information

  • Energy

    128 Calories

  • Protein

    5 g

  • Carbohydrate

    22 g

  • Fat

    3 g

  • Fibre

    0.1 g

  • Sodium

    64 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    13 % / 165 mg

  • Vitamin B12

    29 %

  • Riboflavin

    19 %

  • Vitamin D

    13 %

  • Phosphorus

    10 %

  • *percentage of daily value

Ingredients

    • 1 pouch (1/4 oz/7 g) unflavoured gelatin
    • 3 cups (750 mL) Milk
    • Zest of 1 large lemon
    • 1 cup (250 mL) loosely packed fresh basil
    • 1/3 cup (80 mL) honey

Preparation

  1. Mix gelatin with 1/4 cup (60 mL) of the milk and set aside. Add basil, lemon and honey to remaining milk and heat to just before boiling. Remove from heat and let infuse for 10 minutes. Strain and return liquid to pot. Stir in gelatin until completely dissolved.
  2. Pour into individual bowls and refrigerate until set—at least 4 hours. Serve with your favourite fruit.

For more great recipes, visit Dairy Farmers of Canada

Vanilla Strawberry Parfaits

Vanilla Strawberry Parfaits
Vanilla Strawberry Parfaits

Light and refreshing parfaits layered with vanilla-flavoured yogurt and sweet, juicy strawberries for a simple, creamy dessert or snack.

Preparation time 15 minutes
Cooking time 5 minutes
Refrigeration 2 hours
Yield 4 servings

Nutritional information

  • Energy

    199 Calories

  • Protein

    11 g

  • Carbohydrate

    34 g

  • Fat

    3 g

  • Fibre

    1.5 g

  • Sodium

    126 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    25 % / 328 mg

  • Vitamin C

    77 %

  • Vitamin B12

    49 %

  • Phosphorus

    24 %

  • Riboflavin

    24 %

  • *percentage of daily value

Ingredients

    • 1 pkg (7 g) unflavoured gelatin
    • 1/2 cup (125 mL) water
    • 1 tbsp (15 mL) granulated sugar
    • 2 cups (500 mL) fresh strawberries
    • 3 cups (750 mL) Canadian yogurt, vanilla flavoured

Preparation

  1. In a saucepan, combine gelatin with water; let stand 5 minutes. Heat over medium-low heat until gelatin dissolves; stir in sugar until fully dissolved. Let cool.
  2. Cut 1 cup (250 mL) of strawberries into pieces. Reserve.
  3. In a bowl, mash the rest of the strawberries; stir in gelatin and mix well. Refrigerate until firm, approximately 1 hour.
  4. In a large bowl, mix the yogurt with ¼ cup (60 mL) of the strawberry mixture.
  5. In 4 tall glasses, layer the yogurt, the remaining strawberry mixture and pieces of strawberries. Repeat layers. Cover and refrigerate until set, about 1 hour, or up to 1 day.

For more great recipes, visit Dairy Farmers of Canada

No-Bake Lemon Pecan Cheesecake Cups

no-bake-lemon-pecan-cheesecake
No-Bake Lemon Pecan Cheesecake Cups

You can create the taste sensation of a cheesecake in this simple dessert! These creamy no-bake cheesecake cups combine ricotta cheese and yogurt for a light, tangy filling with a hint of lemon.

Preparation time 15 minutes
Cooking time 3 minutes
Refrigeration time 1 hour
Yield 4 servings
Bulb

To toast pecans: in a small, dry skillet, toast chopped pecans over medium heat, stirring constantly, for about 3 minutes or until browned and fragrant. Immediately transfer to a bowl and let cool.

Nutritional information

  • Per serving

  • Energy:

    238 Calories

  • Protein:

    10 g

  • Carbohydrate:

    23 g

  • Fat:

    12 g

  • Fibre:

    0.7 g

  • Sodium:

    86 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    17 % / 218 mg

  • Vitamin B12:

    23 %

  • Selenium:

    22 %

  • Phosphorus:

    16 %

  • Zinc:

    15 %

  • *percentage of daily value

Ingredients

    • 1 tsp (5 mL) unflavoured gelatin
    • 2 tbsp (30 mL) water
    • 1/3 cup (75 mL) granulated sugar
    • 4 tsp (20 mL) grated lemon zest divided
    • 1 cup (250 mL) Canadian Ricotta cheese
    • 3/4 cup (175 mL) 2% plain yogurt
    • 1/4 tsp (1 mL) vanilla extract
    • 3 tbsp (45 mL) chopped pecans toasted

Preparation

  1. In a saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, for 1 min, just until gelatin is dissolved. Add sugar and 1 tbsp (15 mL) of the lemon zest and heat, stirring, for about 2 min or until sugar dissolves. Remove from heat.
  2. In a food processor, purée Canadian Ricotta cheese until smooth. With motor running, add gelatin mixture through feed tube and process until blended. Add yogurt and vanilla; pulse until combined.
  3. Sprinkle half of the pecans in the bottom of 4 tall glasses or dessert dishes; pour in cheese mixture, then sprinkle with remaining pecans and lemon zest. Cover and refrigerate for at least 1 hour, until set, or for up to 2 days.
Bulb

You’ll need about 2 large lemons for the zest in this recipe. Use the fine side of a box cheese grater or a microplane-style grater and finely grate the flavourful yellow portion of zest, avoiding the bitter white pith. After zesting the lemons, squeeze out the juice and refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.

For more great recipes, visit DairyFarmersofCanada.ca

Mint Chocolate Pudding

Mint chocolate pudding
Mint chocolate pudding

This is the perfect dessert to satisfy a chocolate craving. Naturally sweetened with date puree, it can be enjoyed either warm or cold.

Preparation time 15 minutes
Cooking time 5 minutes
Yield 4 servings

Nutritional information

  • Energy

    155 Calories

  • Protein

    6 g

  • Carbohydrate

    29 g

  • Fat

    3 g

  • Fibre

    3.6 g

  • Sodium

    63  mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    13 % / 169 mg

  • Vitamin B12

    29 %

  • Riboflavin

    20 %

  • Phosphorus

    14 %

  • Vitamin D

    13 %

  • *percentage of daily value

Ingredients

    • 1/2 cup (125 mL) pitted dates
    • 1/2 cup (125 mL) boiling hot water
    • 2 cups (500 mL) milk
    • 1/4 cup (60 mL) cocoa powder
    • 3 tin (45 mL) cornstarch
    • 1/8 tsp (0.5 mL) peppermint extract
    • 1/8 tsp (0.5 mL) vanilla extract
    • 8 fresh mint leafs

Preparation

  1. In a small bowl, stir together dates and boiling water. Let sit for 10 minutes. Pour into a food processor and blend until smooth.
  2. In a large pot over medium-high heat, whisk together date paste, milk, cocoa powder, cornstarch, peppermint extract, and vanilla extract. Whisk continuously until pudding is lightly simmering and thickened, around 5 minutes. Remove from heat once desired thickness has been reached. Enjoy hot or place in the refrigerator to enjoy cold later. Garnish with mint leaves.
Bulb

Tips

If you like a bit more of a mint flavour in your desserts, add ¼ tsp peppermint extract instead of 1/8 tsp.

For more great recipes, visit DairyFarmersofCanada.ca

Zucchini and Cheese Muffins

Zucchini and cheese muffins

These zucchini and cheese muffins are perfect for lunch boxes, afternoon snacks, or served warm at breakfast.

Preparation time 1 hour
Cooking time 35 minutes
Yield 12 muffins

Nutritional information

  • Per serving

  • Energy:

    166 Calories

  • Protein:

    8 g

  • Carbohydrate:

    14 g

  • Fat:

    9 g

  • Fibre:

    1.3 g

  • Sodium:

    242 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    13 % / 171 mg

  • Vitamin B12:

    33 %

  • Selenium:

    28 %

  • Phosphorus:

    15 %

  • Folate:

    14 %

  • *percentage of daily value

Ingredients

  • 2 cups (500 mL) zucchini grated

    1/2 tsp (2.5 mL) salt

    3/4 cup (180 mL) unbleached flour

    3/4 cup (180 mL) whole wheat flour

    1/2 tsp (2.5 mL) baking powder

    1/2 tsp (2.5 mL) baking soda

    Pepper to taste

    Espelette pepper to taste (optional)

    1/4 tsp (1 mL) garlic powder

    1/2 tsp (2.5 mL) nutmeg grated

    1/2 tsp (2.5 mL) herbes de Provence

    2 eggs

    1 tsp (5 mL) sugar

    1/4 cup (60 mL) unsalted butter melted

    3/4 cup (180 mL) Canadian Quark cheese or Cottage cheese

    2 tbsp (30 mL) snipped chives

    1 1/2 cups (375 mL) Canadian Swiss cheese grated

Preparation

  1. Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible.
  2. Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.
  3. In a large bowl, mix the flours, baking powder, baking soda, pepper, Espelette pepper, garlic powder, nutmeg and herbes de Provence.
  4. In another bowl, beat the eggs with the sugar, butter and Quark (or Cottage) cheese. Using a rubber spatula, fold in the well-drained zucchini and Swiss cheese.
  5. Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.
  6. Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  7. Once cooled, store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
Bulb

It takes about 1 medium zucchini to make 1 cup (250 mL) grated zucchini. You will therefore need 2 for this recipe.

Replace Swiss cheese with Canadian Cheddar or Gouda.

Add cubed ham or sliced olives to the batter.

For more great recipes, visit DairyFarmersofCanada.ca

Yogurt and Spiced Roasted Peaches 

Spice Roasted Peach and Yogurt Parfaits

Looking for a tasty dessert to impress your family that is easy to prepare in a jiffy? Try this yogurt bowl that includes spiced peaches, Greek yogurt and pumpkin seeds. 

Preparation time 15 minutes
Cooking time 20 minutes
Yield 4 to 6 servings
Bulb

Buying fresh local products contributes not only help to protect the environment, it also boosts freshness and flavours in your plate. You can start by favouring foods that are grown and produced in Canada and buy seasonal produce, when possible. Every little step can make a big difference! 

Nutritional information

  • Energy

    189 Calories

  • Protein

    13 g

  • Carbohydrate

    21 g

  • Fat

    8 g

  • Fibre

    2.6 g

  • Sodium

    45 mg

  • Top 5 nutrients provided by a serving of this recipe

     

    Nutrient and % DV*

  • Calcium

    20 % / 257 mg

  • Niacin

    26 %

  • Magnesium

    20 %

  • Phosphorus

    20 %

  • Riboflavin

    13 %

  •  

    * 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

  • 3 tbsp (45 mL) brown sugar

    1/2 tsp (2 mL) ground cinnamon

    1/4 tsp (1 mL) ground ginger

    Pinch ground allspice

    3 large peaches, cut into wedges or 2 cups (500 mL) frozen peaches

    1/2 cup (125 mL) unsalted pumpkin seeds

    2 cups (500 mL) plain Greek yogurt

    1 tsp (5 mL) vanilla extract

Preparation

  1. Preheat oven to 400 °F (200 °C). Line a small baking sheet with parchment paper. 
  2. In a small bowl, combine sugar, cinnamon, ginger, and allspice. 
  3. Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 20 minutes (30 minutes if using frozen peaches) or until peaches are tender and lightly browned. Let cool slightly. 
  4. Meanwhile, in a small skillet, toast pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until seeds are very lightly toasted, add remaining sugar mixture to skillet and stir seeds for about 2 minutes or until toasted (golden brown) and glazed. Spread out on a piece of parchment paper and let cool. 
  5. In a small bowl, combine yogurt and vanilla. To assemble, divide half of the yogurt equally among dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers. 
Bulb

Greek yogurt is a good source of protein and a wonderful staple ingredient in the kitchen. Its unique texture makes it easy to assemble a breakfast bowl in the morning, mix up a quick dip for vegetables for a snack or prepare a delicious dessert, like this Yogurt and Spiced Roasted Peaches. 

For more great recipes, visit Dairy Farmers of Canada

Instant Spiced Apples with Brie

Brie and apples

A simple but fancy-feeling fruit and cheese course with deliciously comforting flavour. Also makes for a quick and tasty snack.

Preparation time 10 minutes

Nutritional information

  • Energy

    175 Calories

  • Protein

    7 g

  • Carbohydrate

    15 g

  • Fat

    10 g

  • Fibre

    2.4 g

  • Sodium

    190 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    5 % / 65 mg

  • Folate

    11 %

  • Riboflavin

    12 %

  • Selenium

    10 %

  • Vitamin B12

    25 %

  • * 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 tbsp (15 mL) lemon juice

  • 2 apples Spartan or Cortland, cut into matchsticks

  • 4 oz (120 g) Canadian Brie sliced into 4 pieces

  • 2 tsp (10 mL) brown sugar

  • 1/4 tsp (1 mL) allspice or blend of ground cinnamon, cloves, nutmeg and ginger

  • 1 1/2 tbsp (25 mL) walnuts coarsely chopped

Preparation

  1. Pour lemon juice into a bowl.
  2. Place cut apples immediately into bowl and coat with lemon juice to prevent browning.
  3. Put slices of Brie on a plate. Top with apples and sprinkle with brown sugar, spices and walnuts.
Bulb

Cheese alternative: Canadian Camembert.

For more great recipes, visit Dairy Farmers of Canada

Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom

Mhalbi pudding
Mhalbi Pudding

A silky Mhalbi pudding made with milk and white chocolate, delicately infused with cinnamon and cardamom for a fragrant, comforting dessert with a creamy finish.

Preparation time 5 minutes
Cooking time about 8 minutes
Yields 4 servings
Recipe created by Josée Robitaille

Nutritional information

  • Energy

    297 Calories

  • Protein

    8 g

  • Carbohydrate

    47 g

  • Fat

    9 g

  • Fibre

    0.4 g

  • Sodium

    119 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    23 % / 300 mg

  • Vitamin B12

    53 %

  • Riboflavin

    35 %

  • Vitamin D

    22 %

  • Phosphorus

    19 %

  • *percentage of daily value

Ingredients

  • 750 mL (3 cups) milk

  • 2.5 mL (1/2 tsp) ground cinnamon

  • 2.5 mL (1/2 tsp) vanilla extract

  • Seeds of 6 cardamom capsules, crushed (the equivalent of 2.5 mL (1/2 tsp) of ground cardamom)

  • 60 mL (1/4 cup) sugar

  • 125 mL (1/2 cup) cornstarch

  • 125 mL (1/2 cup) milk

  • 80 mL (1/3 cup) white chocolate chips

  • 30 mL (2 tbsp) unsalted pistachios, crushed (optional)

  • A few dehydrated rose petals (optional)

Preparation

  1. In a heavy-bottomed saucepan, heat 750 mL (3 cups) of the milk, cinnamon, vanilla and cardamom over high heat until steaming. Add the sugar and bring to a boil.
  2. In a small bowl, combine the cornstarch with 125 mL (1/2 cup) of milk. Add to the saucepan, stirring with a whisk. Bring to a boil. Continue cooking over low heat, whisking constantly until thickened. Take the saucepan off the heat, add the chocolate chips and mix until melted.
  3. Divide among 6 bowls with a capacity of 175 to 250 mL (3/4 to 1 cup) and let cool. Refrigerate for at least 3 hours or overnight. To serve, if desired, garnish with pistachios and rose petals.

For more dietitians’ favourite recipes, visit Dairy Farmers of Canada

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