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Recipes
Good things you can make with Upstate Farms
and Wendt's Milk products

Banana and Yogurt Crepes
Makes 4 servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
1 3/4 cups Upstate Farms or Wendt's low-fat milk
3/4 cup flour
1 egg
1 egg white
2 tablespoons honey or maple syrup, divided
1 (8-ounce) container low-fat banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
fresh mint sprigs (optional)
powdered sugar (optional)

Whisk together milk, flour, egg, egg whites, and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned and slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.

Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.

Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving

Blackberry Cobbler Steamer
Makes 1 serving
Prep time: 5 minutes

Ingredients:
1 1/2 tablespoons blackberry syrup
1 1/2 tablespoons sugar-free vanilla syrup
1 cup Upstate Farms or Wendt's low-fat milk

Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold milk.

If using a stove-top, heat syrup and milk in a saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in a large, shallow bowl for 2 to 3 minutes. Whisk rapidly until milk is airy and frothed. Serve in a mug.

Caribbean Milk Cooler
Makes 4 servings
Prep time: 5 minutes

Ingredients:
2 cups Upstate Farms or Wendt's fat-free or low-fat milk
2 cups unsweetened pineapple juice
1 tablespoon vanilla extract
1 tablespoon coconut extract
2 tablespoons sugar
ice cubes
mint sprigs (optional)

In a blender container, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into four tall glasses filled with ice cubes. Garnish with mint sprigs if desired.

Note: For a thicker drink, freeze pineapple juice in an ice cube tray. Blend these pineapple cubes with all other ingredients except mint. Omit regular ice cubes. Serve in a chilled glass.

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Cinnamon Raisin Bread Pudding with Vanilla
Yogurt Sauce
Makes 10 servings
Prep time: 30 minutes
Cook time: 55 minutes

Ingredients:
For the bread pudding:

1 pound challah or egg bread, cubed
1 teaspoon cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 teaspoons vanilla extract
1/3 cup raisins

For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups Upstate Farms or Wendt's fat-free milk
2 teaspoons vanilla

For the bread pudding:

Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.

Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk, and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.

Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.

Cut into squares and serve warm with vanilla pudding sauce*.

*For the vanilla pudding sauce:

Whisk egg, egg white, sugar, and cornstarch together in a medium saucepan. Whisk in milk.

Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.

Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving

Cinnamon Swirl Yogurt French Toast
Makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

French Toast:
2 whole medium eggs
4 egg whites
1 cup Upstate Farms or Wendt's fat free milk
1⁄2 teaspoon cinnamon
8 pieces cinnamon swirl bread

Topping:
16 ounces fat free plain yogurt
5 tablespoons maple syrup
2 cups coarsely chopped fresh fruit (i.e. grapes, strawberries, oranges, blueberries, peaches)

Combine the topping ingredients, except for fruit, in small mixing bowl. Refrigerate.

In a medium bowl, beat together eggs, milk, and cinnamon. Preheat a nonstick skillet over medium heat and lightly coat with nonstick cooking spray. Dip each piece of bread into the egg mixture and coat thoroughly. Place in skillet and cook for about 2 minutes on each side.

To serve, cut warm French toast on the diagonal. Arrange on plate. Top with fruit, then the yogurt mixture.

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Homemade Low-Fat Granola
Makes 9 servings
Prep time: 12 minutes
Cook time: 25 minutes

Ingredients:
For the granola:
4 1/2 cups old-fashioned oatmeal, uncooked
1/3 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon vegetable oil
1/2 cup raisins

Serve with:
1 cup Upstate Farms or Wendt's fat-free milk, per serving
fresh berries (optional)

Preheat oven to 350 degrees Fahrenheit.

Stir together oatmeal, almonds, cinnamon and salt, if desired, in a large bowl. In a separate bowl, whisk maple syrup, apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly.

Spread mixture in an even layer onto a 15x12-inch baking pan. Bake for 25 minutes, stirring twice during baking time.

Cool mixture in the pan before adding raisins. Store granola in an airtight container. To serve: Pour 1 cup of milk over a heaping 1/2 cup of granola. Top with fresh berries, if desired. Serving suggestion: Instead of milk, top 1 cup of fat-free yogurt with the granola.

Lemon Yogurt Bars
Makes 10 servings (or 10 bars)
Prep time: 20 minutes
Cook time: 50 minutes (includes 40 minutes
refrigeration time)

1/2 (17 ounce package) ready-to-bake sheet frozen
puff pastry, thawed

For filling:
1 cup confectioner’s sugar
1/2 cup cornstarch
2 large egg yolks
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup Upstate Farms or Wendt's fat free milk, divided
2 1/2 cups lowfat or fat free lemon yogurt
1 tablespoon lemon zest

For frosting:
1 1/2 cups lowfat or fat free lemon yogurt
1 cup confectioner’s sugar
1 1/2 cups fresh blueberries and raspberries

Preheat oven to 400º F. On floured surface, roll out puff pastry to 11” x 16”. Cut in half lengthwise and place both halves on an ungreased baking sheet. Pierce pastry with fork in several places. Bake 7-10 minutes or until puffed and golden. Cool on rack. Blend confectioner’s sugar, cornstarch, egg yolks, sugar, vanilla, and 2 tablespoons of the milk in medium bowl with a whisk. Set aside.

Bring remaining milk (3/4 cup plus 2 tablespoons) and 2 1/2 cups yogurt to a boil in a medium saucepan, while whisking. Stir hot milk-yogurt mixture into sugar, confectioner’s sugar, egg and cornstarch mixture and blend thoroughly. Return to saucepan. Cook, stirring constantly, over medium heat for 4-5 minutes or until thickened to pudding consistency. Remove from heat and stir in lemon zest. Refrigerate mixture for 20 minutes. On a clean surface or large cutting board, spread the thickened, slightly-cooled filling on one piece of the pastry. Refrigerate additional 20 minutes, or until set.

For frosting, combine yogurt and confectioner’s sugar in small bowl. Cover and refrigerate if not used immediately. To assemble, place the plain piece of puff pastry on top of piece with filling on it. Frost. Keep chilled until ready to serve. Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional confectioner’s sugar.

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Peach-Amaretto Frappe
Makes 1 serving
Prep time: 5 minutes

Ingredients:
1 cup Upstate Farms or Wendt's fat free or lowfat milk
1 large ripe peach, peeled, pitted and cut into eighths, or 2 canned peach halves, drained
5-6 ice cubes
2 tablespoons brown sugar
1/4 teaspoon almond extract

Combine all ingredients in a blender. Blend at high speed until very smooth and foamy, about one minute. Pour into a chilled glass and serve.

Peanut Butter Banana Breakfast Shake
Makes 1 serving
Prep time: 5 minutes

Ingredients:
1 cup Upstate Farms or Wendt's fat free or lowfat milk
1/2 cup frozen banana slices
1 tablespoon peanut butter
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
sweet cocoa powder (optional)

Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired.

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Pumpkin Pancakes
Makes 4 servings (or 12 pancakes)
Prep time: 5 minutes
Cook time: 10-15 minutes

For the topping:
2 cups low fat vanilla yogurt
1 cup raisins

For the pancakes:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon cinnamon
1 cup Upstate Farms or Wendt's 1% low fat milk
2 tablespoons melted butter
1 egg
1/2 cup canned pumpkin
1/2 cup low fat vanilla yogurt

In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not over mix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Roasted Red Pepper Yogurt Dip
Recipe created by 3-A-Day of Dairy
Makes 5 servings
Prep time: 10 minutes

Ingredients:
1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

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Vanilla Mochaccino
Makes 2 servings
Prep time: 20 minutes
Cook time: 5 minutes

Ingredients:
2 coffee cups of strong French roast coffee
2 cups of Upstate Farms or Wendt's fat free milk
1 tablespoon of unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon vanilla extract

Brew 2 cups of French roast or espresso-style coffee and pour into a small saucepan with fat free milk, cocoa powder, sugar, and vanilla extract; simmer for 5 minutes. Blend with a hand-held electric mixer to create a frothy top and carefully pour into coffee mugs.

Note: This beverage may also be served over ice after cooling for 5 minutes.

Xtreme Chocolate Frappe
Makes 6 servings
Prep time: 10 minutes

Ingredients:
1/3 cup sugar
2 tablespoon cocoa powder
2 cups Upstate Farms or Wendt's lowfat milk
1/4 cup light chocolate syrup
1 teaspoon vanilla extract
2 containers (6 ounces) lowfat chocolate, vanilla or plain yogurt
4 ice cubes
bittersweet chocolate shavings, optional

Mix together sugar and cocoa powder in a small saucepan. Add 1/2 cup milk to sugar mixture; stir constantly over medium-low heat for 3 minutes or until mixture is hot and sugar is dissolved. Pour mixture into a blender.

Add remaining 1 1/2 cups milk, chocolate syrup, vanilla, yogurt and ice cubes to cocoa mixture in blender. Process until smooth. Pour into glasses and sprinkle with chocolate shavings or additional cocoa powder.

Yield: 6 ounces, per serving

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