Monthly Archives: June 2018

Try A New Kind of Ice Cream Float

Have a relaxing “float” through summer with this idea for a treat with less sugar and calories. Of course you can always make it more indulgent by using your favorite soda flavor.

Serves 1

dash-recipehealthy-recipeDessert recipe

 

 

Dietitian’s Tip: These floats made with sparkling mineral water will contribute less sugar and calories to your diet than traditional floats.

 

INGREDIENTS

1 scoop (½ cup) vanilla ice cream
2 tablespoons of your favorite mashed berry or fruit
6 oz. sparkling mineral water

 

INSTRUCTIONS

Mash frozen or fresh fruit.

Add ice cream and fruit to glass.

Add sparkling water to glass.

Serve with a wide straw and a spoon.

 

NUTRITIONAL FACTS

147 calories, 7 g total fat, 5 g saturated fat, 18 g carbohydrate, 3 g protein, 1 g fiber, 91 mg sodium, 179 mg potassium, 15 mg magnesium, 98 mg calcium

Rumor has it the ice cream float was invented in 1874 when an entrepreneur ran out of ice for the flavored drinks he was selling and added ice cream. READ MORE

Pear Quesadillas

Food Hero has a wealth of easy to make, nutritious recipes to liven up your summer days. Here is an easy summer lunch idea for the kids … or yourself.

Serves 4

dash-recipehealthy-recipeentree-recipe

 

 

Dietitian’s Tip: This recipe is a great addition to a healthy diet serving up dairy protein, fruit, vegetables, and whole grains. Come up with your own combination using different fruits and vegetables.

 

INGREDIENTS

4 medium whole wheat tortillas
1 cup grated cheese (try cheddar, jack, or pepper jack)
1 cup pear slices (fresh or canned/drained)
½ cup finely chopped green or red peppers
2 tablespoons minced onion (green, red, or yellow)

 

INSTRUCTIONS

Lay two tortillas on two plates.

Divide the cheese between the two tortillas.

Divide the pears, peppers, and onion between the two tortillas.

Top with remaining two tortillas.

Heat a skillet or griddle to medium (300 degrees in an electric skillet). Place one quesadilla in pan. Cook 2-4 minutes, or until bottom of quesadilla begins to look a little brown.

With large spatula, gently turn the quesadilla over and cook the other side until a little brown, 2-4 minutes.

Gently slide quesadilla onto a plate. Cook the second quesadilla.

Cut each cooked quesadilla into 4 pieces and serve.

 

NUTRITIONAL FACTS

Per serving: 250 calories, 8 g total fat, 3.5 g saturated fat, 31 g carbohydrate, 11 g protein, 4 g dietary fiber, 400 mg sodium

Recipe courtesy of Food Hero

Join the Hunt for “Dairy Everywhere” Contest

During June Dairy Month, you’re invited to participate in our “Dairy Everywhere” visual scavenger hunt. We’ve selected some publicly displayed artistic interpretations of dairy cows and farming that you can peruse below. Your mission, should you choose to accept it, is to identify the locations of as many of them as you can find.

This might take some sleuthing. Some can be found easily, while others may take some effort or teamwork. All are publicly accessible and most can also be found online. We’ll award extra credit for submissions of your original photos of sites in Oregon showing additional public displays of dairy-themed murals, paintings or sculptures. We might even add it to this page.

Submit your guesses below before July 1. Those who have the most correct with the specific locations will be entered to win an “Undeniably Dairy” prize package.* After a winner is selected, all locations will be added to this post.

Are you ready? Here we go …

 

Good luck! And if you find more examples to add to this list, be sure to send them to us at info@odncouncil.org!

 

Caprese-Style Cottage Cheese Topper

Serve on toasted slices of Italian or French bread. A light, refreshing appetizer for your summertime parties.

Serves 6

dash-recipehealthy-recipeSide dish recipeentree-recipe

 

 

Dietitian’s Tip: A great way to get a boost of dairy protein with 11 grams of protein per serving.

 

INGREDIENTS

2 cups 2% fat cottage cheese
1 cup coarsely chopped fresh tomatoes
¼ cup chopped fresh basil
¼ cup toasted slivered almonds
5-6 cloves garlic, peeled and minced
½ teaspoon ground black pepper

 

INSTRUCTIONS

Coarsely chop the tomato.

Chop the fresh basil.

Mince the garlic cloves.

Toast the slivered almonds until lightly brown in a skillet over medium heat. Watch them carefully.

Combine all ingredients and blend well.

Serve on toasted bread of your choice.

 

NUTRITIONAL FACTS

Per serving: 115 calories, 6 g total fat, 1 g saturated fat, 6 g carbohydrate, 11 g protein, 2 g fiber, 317 mg sodium, 201 mg potassium, 29 mg magnesium, 108 mg calcium

 

Photo and adapted recipe courtesy of Darigold