TM OCTOBER 2016 RECIPES McNeil Nutritionals, LLC 2016
Vanilla Bean Cake with Chocolate Ganache Whole Milk» Serves: 8 Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes 5 tbsp non-dairy buttery stick, margarine, or butter, at room temperature 3 4 cup sugar 2 eggs, room temperature 1 vanilla bean, scraped 1 1 4 cup cake flour 1 1 2 tsp baking powder 1 2 tsp salt 1 2 cup LACTAID 2% Milk, divided For the ganache: 3 4 cup bittersweet chocolate chips 1/3 cup LACTAID Whole Milk or 2% Milk To finish serving suggestion optional* 1 cup raspberries, washed and dried Powdered sugar, for sprinkling 1 tbsp fresh mint or basil, chopped 1 Preheat oven to 350 F. Cut a piece of parchment paper fitted to the bottom of 10" round cake pan or a 9" square cake pan. Spray the pan with non-stick spray, add the parchment paper to line the bottom of the pan and set aside. 2 In a large bowl, cream the butter and sugar together with a handheld mixer on medium high until light and fluffy, about 5 minutes. 3 Add the eggs one at a time, mixing in completely. 4 Add the vanilla bean scrapings and mix. 5 In a small bowl, sift the flour, baking powder and salt together. 6 Add half of the flour mixture to the butter, then add 1/4 cup LACTAID Milk, followed by the remaining flour mixture and 1/4 cup milk, mixing on low between each addition. See next page for additional preparation steps. Serving Size: 1 slice Amount Per Serving: Calories 320, Total Fat 14g, Saturated Fat 8g, Cholesterol 70mg, Sodium 330mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 29g, Protein 5g, Calcium 10% THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 2
Vanilla Bean Cake with Chocolate Ganache Whole Milk» CONTINUED 7 Pour the batter into the pan and bake until cake springs under light touch and starts to turn a little golden, about 25-30 minutes. 8 Let cake cool before removing cake from pan. 9 Make the ganache: Place the chocolate chips into a medium bowl. Heat the milk in the microwave oven until hot but not boiling, about 20-30 seconds. 10 Pour the hot milk over the chocolate and cover with a piece of foil or a small plate (to keep the heat in) and let sit for 3-4 minutes. 11 Whisk the mixture into a smooth creamy chocolate sauce. Serving Size: 1 slice Amount Per Serving: Calories 320, Total Fat 14g, Saturated Fat 8g, Cholesterol 70mg, Sodium 330mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 29g, Protein 5g, Calcium 10% THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 3
Dulce De Leche Coconut Squares Serves: 10 Prep Time: 5 minutes Cook Time: 45 Minutes Total Time: 1hour 50 minutes 2 cups LACTAID Reduced Fat Milk 1/2 cup sugar 1 cup shredded coconut 1 Spray a 3X5 inch loaf pan with cooking spray. Set aside. 2 Cook LACTAID Reduced Fat Milk and sugar in a 4 quart pot for over medium-low heat for 35-45 minutes. Milk mixture will thicken and turn caramel in color. 3 Remove pot from heat and stir in coconut. Spoon dulce de leche into prepared pan. 4 Chill 50-60 minutes or until firm enough to cut into soft squares. Serving Size: 1 square about 1 1/2 inches Amount Per Serving: Calories 78, Total Fat 3.68g, Calories from Fat 33.11kcal, Saturated Fat 2.98g, Cholesterol 4mg, Sodium 26.60mg, Total Carbohydrate 11.02g, Dietary Fiber 0.72g, Sugars 10.10g, Protein 1.87g, Calcium 61.12mg THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 4
Gingered Shortcake with Spiced Fruit 1 Preheat oven to 450 degrees F. Serves: 8 Prep Time: 25 minutes Cook Time: 20 Minutes Total Time: 45 minutes 2 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 cup butter 1 egg, beaten 2/3 cup LACTAID Reduced Fat Milk 1 tablespoon grated fresh ginger* 3 tablespoons butter 3 cups thinly sliced cooking apples, nectarines, and/or pears 3 tablespoons brown sugar 1/4 teaspoon ground nutmeg 1 cup fresh blueberries 1/2 (8 ounce) tub frozen whipped nondairy dessert topping, thawed 2 In a large bowl combine flour, granulated sugar, and baking powder. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Combine egg, LACTAID Reduced Fat Milk, and ginger; add to flour mixture. Stir just to moisten. Spread in a greased 8 X 1 1/2-inch round baking pan. Bake in 450 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove shortcake from pan; cool on a wire rack. Split the shortcake into 2 layers. 3 In a large skillet melt the 3 tablespoons butter over medium heat. Add apples, nectarines, and/or pears. Cook for 2 to 5 minutes or until almost tender. Stir in brown sugar and nutmeg. Cook for 1 to 3 minutes more or until fruit is tender and the liquid is reduced. Stir in blueberries. Cool completely. 4 Place the bottom cake layer on a serving plate. Spoon about two-thirds of the fruit mixture and the whipped topping over cake. Top with second cake layer and remaining fruit mixture. Notes *If fresh ginger is not available, substitute with 1 teaspoon of ground ginger. Serving Size: 1 slice cake with 1/2 cup fruit. Amount Per Serving: Calories 373g, Total Fat 20.31g, Calories from Fat 180.30kcal, Saturated Fat 13.57g, Cholesterol 70.52mg, Sodium 239.69mg, Total Carbohydrate 45.07g, Dietary Fiber 2g, Sugars 21.33g, Protein 4.84g, Calcium 96.41mg THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 5
Mexican Chocoflan 1 Preheat oven to 325 degrees F. Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 1 hour 5 minutes 1 1/2 cups LACTAID Reduced Fat Milk 3 ounces coarsely chopped Mexican-style sweet chocolate 1 (2 inch) cinnamon stick 1/3 cup sugar 3 eggs 1/4 cup sugar Bottled chocolate-flavored syrup (optional) Toasted sliced almonds (optional) 2 In a heavy medium saucepan combine LACTAID Reduced Fat Milk, Mexican-style sweet chocolate, and stick cinnamon. Cook and stir over medium heat until mixture simmers. Remove stick cinnamon; discard. Remove saucepan from heat; set aside. 3 Meanwhile, to caramelize sugar, in a heavy 8-inch skillet cook 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking the skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among four 6-ounce custard cups or ramekins; tilt custard cups or ramekins to coat bottoms of the cups evenly. Let stand 10 minutes. 4 In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed. Stir chocolate mixture and 1/4 cup sugar into beaten eggs. Beat until well combined but not foamy. See next page for additional preparation steps. Serving Size: 1 flan Amount Per Serving: Calories 271g, Total Fat 9.06g, Calories from Fat 81.54kcal, Saturated Fat 4.50g, Cholesterol 168.75mg, Sodium 95.62mg, Total Carbohydrate 42.55g, Dietary Fiber 1.63g, Sugars 39.79g, Protein 8.18g, Calcium 127.50mg THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 6
Mexican Chocoflan CONTINUED 5 Place the custard cups or ramekins in a 2-quart square baking dish. Divide the chocolate mixture evenly among custard cups or ramekins. Pour boiling water into baking dish around custard cups or ramekins to a depth of 1 inch. Bake in a 325 degree F oven for 30 to 35 minutes or until set in centers. 6 Remove cups or ramekins from water. Cool slightly on a wire rack. Cover and chill up to 24 hours. To unmold flans, loosen edges with a knife, slipping the point of the knife down the sides to let air in. Invert a dessert plate over each flan; turn custard cup or ramekin and plate over together. Remove cup or ramekin. 7 If desired, drizzle each flan with chocolate syrup and sprinkle with a few toasted sliced almonds. Serving Size: 1 flan Amount Per Serving: Calories 271g, Total Fat 9.06g, Calories from Fat 81.54kcal, Saturated Fat 4.50g, Cholesterol 168.75mg, Sodium 95.62mg, Total Carbohydrate 42.55g, Dietary Fiber 1.63g, Sugars 39.79g, Protein 8.18g, Calcium 127.50mg THE DAIRY SCOOP TM Newsletter OCTOBER 2016 RECIPES 7