Blog Archives

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

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

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.

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

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.

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

1. Heat the oven to 200˚C (400˚F). Line a square 20 cm (8 in) rimmed baking sheet with parchment paper.
2. 2 Cut the apple into twelve 0.5 cm (1/4 in) slices, discarding the core. Place the apple slices on the prepared baking sheet. Drizzle them with the melted butter and use your hands to coat them. Arrange them on the baking sheet in a single layer. Sprinkle the tops of the apple slices with half the cinnamon. Bake for 10 minutes. Turn the apple slices to the other side. Sprinkle them with the remaining cinnamon. Keep baking them until golden brown and tender, about 10 more minutes. Drizzle with the pan juices.
3. Place baked apple slices on 2 small plates or saucers. Cover the apples with a dollop of Greek yogurt, macadamia nuts and granola (if desired). Serve.

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

1. Preheat oven to 450°F (230°C). 
2. To a parchment-lined rimmed baking sheet, add strawberries and 1 Tbsp (15 mL) maple syrup; gently toss until evenly coated. Spread strawberries into an even layer and roast for 20 minutes, until strawberries begin to brown slightly.
3. Meanwhile, to a small bowl, add graham crumbs, walnuts and butter. Stir until well combined. Divide among eight 1/2-cup (125 mL) glass jars, packing crumbs to bottom of jar.
4. In a blender or food processor, add ricotta, skyr or Greek yogurt, 1 Tbsp (15 mL) maple syrup, and salt. Blend for 30 seconds, scraping down sides every 10 seconds, until smooth. Divide ricotta and yogurt mixture among the jars. Refrigerate at least 30 minutes to chill.
5. To serve, drizzle remaining maple syrup (if desired) over the ricotta and yogurt mixture; top with the roasted strawberries.

Choosing local, Canadian-produced, minimally processed foods whenever possible is good for you — and good for the planet. This easy homemade dessert checks all those boxes: it’s made with nutritious, whole foods, including Canadian dairy, as well as frozen berries. Choose fresh, local in-season berries and look for frozen berries grown in Canada in the off-season.

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

1. Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) square baking pan.
2. In a large bowl, whisk together eggs, sugar and almond extract; whisk in milk. Mix in bread; let stand for 10 minutes or until bread is soaked through.
3. Pour mixture into baking pan and gently stir in cherries. Sprinkle with chocolate and almonds. Bake for 55 to 65 minutes or until puffed and a knife inserted in centre comes out clean. Enjoy warm or chilled.
   
   * Place bread cubes on a baking sheet. Bake in a 300°F (150°C) oven for 12 minutes or until bread is dry, stirring halfway through.

Stir in the leftover cherry juice from thawing into 2 cups (500 mL) plain Greek yogurt for a delicious, light-pink bread pudding topping!

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