Clinton822-4

Ricotta Peach Tart
• 1 cup ricotta cheese
• 2 eggs divided
• 1 tsp. vanilla extract
• 1 Tbsp. lemon zest
• 2 Tbsp. honey
• 3-4 ripe peaches cored and sliced,
or plums or nectarines
• 1 sheet puff pastry thawed
according to package instructions
Preheat oven to 400 degrees. Line a
large-rimmed baking sheet with
parchment paper. In a medium mixed
bowl combined ricotta, egg and next
three ingredients. Set aside. Roll out
puff pastry onto the prepared baking
sheet. Use a paring knife to score a
line around the perimeter of the
pastry, about 1 inch from the edge.
Spoon the cheese mixture over the
dough inside the scored edges,
spreading out to an even layer. Place
the sliced peaches in vertical rows,
overlapping just slightly until the
entire tart is filled. Brush edges with
egg wash. Bake for 25 minutes, or
until crust is golden and edges are
puffed up. Makes 8 servings.
Strawberry Frozen Yogurt
Bars
• ¼ cup raw almonds
• 8 whole graham crackers
• ½ cup creamy peanut butter
• 2 Tbsp. butter
• 16 oz. plain Greek yogurt
• ½ cup fat-free sweetened
condensed milk
• 1½ cups fresh strawberries,
chopped or can use blueberries
or peaches
Line an 8-x-8-inch baking pan with
parchment paper so it comes up a
couple inches above the rim. This will
make it easy to remove from the pan.
Place almonds and graham crackers
in food processor and pulse until
finely ground. In microwave-safe
bowl, melt butter and peanut butter
in microwave for approximately 30
seconds. Stir to combine. Add crumb
mixture, stirring until well combined.
Pour mixture into pan, patting down
evenly and firmly to create the crust.
Place in freezer to set for about 30
minutes.
Clean strawberries and remove stems.
Cut into bite-size pieces. Combine
yogurt and sweetened condensed
milk, stir until well combined. Gently
fold in strawberries. Pour yogurt
mixture in to crust, spreading evenly.
Cover with plastic wrap and place in
freezer for eight hours. Allow to sit at
room temperature for approximately
10-15 minutes. Cut into 16 squares
with a sharp knife.
As a registered dietitian, I’ve always stressed the importance of a balanced diet.
I work for The Dairy Alliance to educate and promote one of the most nutritious
foods–milk. Studies show that after elementary school, our tweens and adults
very seldom consume enough milk or dairy. Dairy foods, such as milk, yogurt,
and cheese, provide much of the calcium, potassium, and vitamin D that is often
missing in our diet as we grow and become adults. The absence of these nutrients
increases the risk for developing osteoporosis and heart disease as well as other
health concerns.
Milk gives you the best value for your dollars spent in the supermarket. For less
than 25 cents per serving, milk provides eight grams of protein, along with other
essential nutrients needed. Plus, for the athletes, chocolate milk is rated as the best
recovery beverage in sports.
We all need three servings of dairy foods every day. Some ways to add this into
your diet are:
• Make grits/oatmeal with milk in the morning
• Have overnight oats in the fridge for a breakfast on the go
• Use plain or Greek yogurt as a protein-packed base for dips instead of mayonnaise
• Make playful salad “kabobs” alternating fresh vegetables with cubes of your
favorite cheese for the kids
• Have an afternoon snack of a fruit smoothie full of yogurt, milk, and fruit
• Keep cheese sticks in your fridge for a healthy and delicious snack
• Freeze yogurt tubes for a creamy summer treat
• For those with a sensitivity to lactose, use lactose-free milk. Most individuals
can still enjoy yogurt and hard, natural cheeses, such as cheddar and Swiss,
which have little or no lactose.
For other dairy delicious recipes visit www.thedairyalliance.com
– Donna Speed
Hometown CLINTON • 61