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Cinnamon Apple Dessert with Greek Yogurt and Macadamia Nuts

Cinnamon Apple Dessert with Greek Yogurt and Macadamia Nuts
Cinnamon Apple Dessert with Greek Yogurt and Macadamia Nuts
Bulb

No need to deprive yourself of dessert if you choose wholesome foods, like Greek yogurt, nuts and fruit. This dessert is a delicious way to satisfy your sweet tooth while helping to get the nutrition you need.

Preparation time 15 minutes
Cooking time 20 minutes
Yields 2 servings

Nutritional information

  • Energy

    159 Calories

  • Protein

    4 g

  • Carbohydrate

    17 g

  • Fat

    10 g

  • Fibre

    2.7 g

  • Sodium

    17 mg

  •  

    Top 5 nutrients provided by a serving of this recipe

     

    Nutrient and % DV*

  • Calcium

    9 % / 112 mg

  • Vitamin A

    6 %

  • Riboflavin

    6 %

  • Niacin

    5 %

  • Thiamin

    5 %

  • * 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 large Fuji apple, unpeeled

  • 15 mL (1 tbsp) unsalted butter, melted

  • 5 mL (1 tsp) ground cinnamon

  • 60 mL (1/4 cup) plain Greek yogurt

  • 15 mL (1 tbsp) unsalted macadamia nuts, crushed

  • 15 mL (1 tbsp) granola (optional)

Preparation

  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

Strawberry and Yogurt Mini Cheesecake Jars

Cheesecake
Cheesecake

You’ll love this mini and nutritious version of a full-sized traditional cheesecake. The combination of roasted strawberry paired with creamy yogurt-ricotta filling and graham-walnut crumb is scrumptious. Plus, there’s no baking, so it’s quick and simple to make.

Bulb

Thanks to the strawberries, ricotta and yogurt, this yummy dessert-in-a-jar provides two essential nutrients that are in short supply in most of our diets: calcium and fibre.

Preparation time 10 minutes
Roast time 20 minutes
Refrigeration time 30 minutes
Yields 8 servings

Nutritional information

  • Energy

    175 Calories

  • Protein

    8 g

  • Carbohydrate

    19 g

  • Fat

    8 g

  • Fibre

    2.1 g

  • Sodium

    190 mg

  •  

    Top 5 nutrients provided by a serving of this recipe

     

    Nutrient and % DV*

  • Calcium

    14 % / 185 mg

  • Vitamin C

    43 %

  • Riboflavin

    21 %

  • Niacin

    13 %

  • Selenium

    10 %

  • * 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 cups (750 mL) frozen sliced strawberries

  • 4 tbsp (60 mL) maple syrup, divided

  • 1/2 cup (125 mL) graham crumbs

  • 2 Tbsp (30 mL) finely chopped walnuts

  • 1 Tbsp (15 mL) butter, melted

  • 1 cup (250 mL) ricotta cheese

  • 1 cup (250 mL) plain skyr or Greek yogurt

  • 1/2 tsp (2 mL) salt

Preparation

  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.
Bulb

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

Dark Chocolate and Cherry Bread Pudding

Pudding
Bread pudding

Treat yourself to a luscious Dark Chocolate and Cherry Bread Pudding—made with rich milk for a silky, custard-like texture.

Bulb

Avoiding food waste is one of the most important things you can do to reduce your diet’s environmental impact. This recipe can make use of day-old bread and uses the cherry juice that might otherwise go down the drain.

Preparation time 10 minutes
Standing time 10 minutes
Cooking time 55 to 65 minutes
Yields 10 to 12 servings
Bulb

Did you know? Canadian milk is a local food. Dairy farms are spread out in communities throughout every province so milk typically comes from farms within 200 km of major cities across Canada.

Nutritional information

  • Energy

    203 Calories

  • Protein

    7 g

  • Carbohydrate

    30 g

  • Fat

    7 g

  • Fibre

    2,6 g

  • Sodium

    151 mg

  • Top 5 nutrients provided by a serving of this recipe

     

    Nutrient and % DV*

  • Calcium

    9 % / 121 mg

  • Vitamine B12

    29 %

  • Selenium

    25 %

  • Riboflavin

    23 %

  • Pantothenic Acid

    17 %

  • * 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

  • 4 eggs

  • 1/2 cup (125 mL) brown sugar

  • 1/4 tsp (1 mL) almond extract

  • 3 cups (750 mL) milk

  • 6 cups (1.5 L) 1-inch (2.5 cm) cubes whole wheat, whole grain, or multigrain baguette dried*

  • 2-1/2 cups (625 mL) frozen dark sweet cherries, thawed and drained

  • 1/3 cup (75 mL) finely chopped dark chocolate (70% cocoa)

  • 1/4 cup (60 mL) sliced almonds, toasted

Preparation

  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.
Bulb

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

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