Chocolate Mint Sipper

Ingredients

Directions

In a small saucepan combine Maola lowfat chocolate milk, peppermint candies, marshmallow creme and chocolate syrup. Cook and stir over medium heat until mixture is heated through and candies are dissolved.

Night-time ‘Nilla Milk Steamer

Ingredients

Directions

Heat Maola milk in microwave on high for one minute. Stir in vanilla flavored syrup. Pour into two cups or mugs; top with cinnamon. Top with whipped cream, if desired.

Adult Variation
Mom, need a pick-me-up? Add coffee or espresso for a calcium-rich kick-start to your morning.

Choco-nana Milk Blast

Ingredients

Directions

Peel banana; break into chunks and place in blender container. Add Maola lowfat chocolate milk, yogurt and chocolate syrup. Cover; blend until smooth. Pour into frosted glasses. Top with sprinkles, if desired.  

Adult Variation
Moms can substitute coffee frozen yogurt for the chocolate frozen yogurt to jumpstart their calcium intake for the day.

Creamy Pina "Cow"ladas
Ingredients

Directions

Combine all ingredients except the ice in container of an electric blender; top with cover and process until smooth. Add half the ice; process again. Add the rest of the ice; process again. Transfer contents to a pitcher. Serve immediately. Serves 3-4.

Low-fat & Fabulous Vanilla Maola Milkshake
Ingredients

Directions

Choco-licious Bread Pudding Muffins

Ingredients

Directions

Preheat oven to 350 degrees. In a medium bowl, combine Maola lowfat milk, egg whites, sugar and vanilla; mix well. Stir in bread cubes and chocolate chips; mix well. Let stand at room temperature 10 minutes. Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set. Serve warm, at room temperature or chilled. The snacks may be cooled, placed in an air-tight container and frozen up to one month before serving.

Cheddar Appetizing Apple Bread
Ingredients

Directions

Combine all dry ingredients. Add combined eggs, Maola milk, and margarine; mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9x5-inch loaf pan. Bake at 350 degrees for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes. Remove from pan.

Crumblin' Corn Bread

Ingredients

Directions

Preheat oven to 425 degrees. Sift flour once and sift again with other dry ingredients. Gradually add Maola milk, egg, and melted margarine. Pour into hot greased 10x14 inch dish and bake for 25 to 30 minutes. After baking, brush with butter. Serves 6.

Oatmeal "Grazin'" Raisin Muffins
Ingredients

Directions

Sift flour, baking powder, and salt. Cut up shortening into coarse crumbs. Stir in oats. Combine egg, Maola milk, and brown sugar; beat well. Stir into dry ingredients. Add raisins. Spoon into greased muffin tins. Combine white sugar and cinnamon. Sprinkle over batter. Bake at 325 to 350 degrees for 15 to 20 minutes. Do not over bake. Makes 12 muffins.

Tomato Basil Soup
Ingredients

Directions

In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander; cool slightly. Peel off skin. Cut tomatoes in half; remove seeds and chop.

In a medium saucepan cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes. Add the garlic and cook 1 minute longer. Add the chopped tomatoes. Cook uncovered over medium heat for 20 minutes. (If using canned tomatoes, decrease cooking time to 10 minutes.)

Spoon 3/4 of mixture into food processor or blender container; puree until smooth.

Return to saucepan. Add red pepper, basil and Maola lowfat milk to the soup. Heat until hot but do not boil. Season to taste with salt and pepper.

Divide the soup into two warm bowls and serve immediately. Garnish with fresh basil leaves, if desired. Makes 2 servings.

Chicken and Broccoli COWder
Ingredients

Directions

Heat water, onion, bouillon (dry) and broccoli to boiling in a 3-qt. saucepan; reduce heat. Cover and simmer 5 minutes. Stir in potato mix until well blended; stir in remaining ingredients. Heat over low heat, stirring occasionally, until hot and cheese is melted, about 5 minutes. Serves 6.

Outstanding Oyster Stew
Ingredients

Directions

Bring oysters to a slow boil in their juice and simmer until the oysters are shriveled. Add butter and let melt, and simmer for an additional few minutes. Add half-and-half, Maola whole milk (while oysters are simmering you can heat milk separately and add later), Texas Pete, paprika, salt, and pepper. Let simmer at least 30 minutes; let sit before a while before serving. Serves 10 to 12.

Spice 'n Tater Soup
Ingredients

Directions

Double Strawberry Milksicles

Ingredients

Directions

Partially thaw berries by leaving at room temperature for 10 minutes or microwaving the unopened plastic pouch at high power 10 seconds. Place partially frozen strawberries with liquid in blender container. Add Maola lowfat milk and frozen yogurt or strawberry sorbet. Cover; blend until smooth. Pour into popsicle tray. Place popsicle sticks in centers. Freeze until firm. Makes eight 2.5-ounce servings.

Tips
-Make red, white and blue milksicles to add a variety of colors.

-For blue pops: Substitute frozen strawberry halves with 1 (10-ounce) package frozen blueberries in syrup and substitute strawberry frozen yogurt or sorbet with berry-flavored frozen yogurt or berry-flavored sorbet.

-For white pops: Omit frozen strawberry halves. Increase Maola milk to 1½ cups. Substitute ½ cup of strawberry frozen yogurt or sorbet with 1 cup of vanilla frozen yogurt or vanilla sorbet.

Creamy Carmelicious Milksicles

Ingredients

Directions

Combine sugar and cornstarch in a medium saucepan and gradually whisk in Maola lowfat milk. Simmer over medium heat until thickened, about 2 minutes, whisking frequently. Remove from heat; stir in vanilla. Transfer to a large shallow bowl; place in refrigerator for about 40 minutes, stirring occasionally.

Drop heaping teaspoonfuls of caramel topping randomly over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place popsicle sticks in centers. Freeze until firm.

Cranberry Apple Dessert Risotto

Ingredients

Directions

In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump. Heat Maola lowfat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling. Remove from the heat, cover and set aside to steep.

In a heavy, deep sauté pan or Dutch oven, heat butter or oil over medium heat. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes. Add rice and cook, stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well.

Add 1/2 cup of the warm Maola lowfat milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.

Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm. Makes 4 servings.

Bread Pudding
Ingredients

Directions

Break bread into small chunks and place in a large, shallow bowl. Add Maola milk and let soak about 10 minutes. Crush with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Melt margarine in a 13x9x2-inch baking pan. Spoon pudding mixture into pan. Bake at 325 degrees for 40 to 45 minutes or until very firm. Let cool; cut into squares. Place each square in an oven-proof dessert dish.

To make Lemon Sauce topping, boil all ingredients together until thick like syrup. Add the juice and grated rind of one lemon.

When ready to serve, pour lemon sauce over squares and broil until bubbly. Makes 15 servings.

Lowfat & Luscious Pineapple Sherbert
Ingredients

Directions

Sprinkle gelatin over pineapple juice in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat; add Maola skim milk, sugar, and milk powder, stirring until sugar dissolves. Stir in pineapple and lemon juice. Pour mixture into a 9-inch square pan; freeze until almost firm. Add half of frozen mixture into blender container; process until smooth. Transfer mixture to pan. Repeat procedure with remaining half of frozen mixture. Cover and freeze until firm. Let sherbert stand at room temperature 10 minutes. Scoop into individual dessert bowls. Garnish with lemon rind curls, if desired. Serve immediately.

Strawberry MOObarb Cobbler
Ingredients

Directions

Spray a 13x9 pan with a non-stick spray. Place the rhubarb in the bottom of the pan, topped with the strawberries. Combine the flour, sugar, Maola milk, and almond extract. The dough will be lumpy. Pour over the fruit. Do not stir. Pour the melted margarine over the dough. Use a toothpick to swirl into the dough. Bake at 350 degrees for 1 hour. Serves 8.

Tip