June is dairy month

June is Dairy Month

  June is Dairy Month and time to celebrate!  Dairy Month promotes the use of all dairy foods and salutes America's dairy  farmers.

Banana Breakfast Smoothie
  • 1 large fully-ripened banana, peeled and sliced
  • 1 cup puffed-rice cereal
  • ¾ cup fat-free milk
  • ½ cup low-fat plain yogurt
  • 2 tsp. honey
  • ½ tsp. vanilla extract

In a single layer on a plate, freeze the banana slices for at least 1 hour (or overnight).  Add the frozen banana, cereal, milk, yogurt, honey and vanilla to a blender container.

Cover and puree until smooth.  Pour into 2 chilled glasses.

Note:  Freeze any leftover smoothie in popsicle molds for frozen treats anytime.

Peanut Butter Banana Breakfast Shake
  • 1 cup fat free or low-fat milk
  • ½ cup frozen banana slices
  • 1 Tbsp. peanut butter
  • ¼ tsp. ground cinnamon
  • ½ tsp. 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.

Apple Yogurt Smoothie
  • 2 cups low-fat vanilla yogurt
  • 1 granny smith apple, cored, peeled and diced
  • ½ cup orange juice
  • ½ cup ice
  • 2 Tbsp. honey

Mix all ingredients in a blender or food  processor until smooth and pour into tall glasses. Garnish with sliced almonds, julienne mint and ½ tsp. of honey, if desired.

Carrot Cake Smoothie
  • 2/3 cup refrigerated canned sliced carrots, drained
  • 2 Tbsp. canned crushed pineapple, in juice
  • 1/3 cup fat-free light vanilla yogurt
  • 2 Tbsp. honey
  • 1 cup fat-free or low-fat milk
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 1/8 tsp. ground allspice
  • 2 ice cubes

Pinch grated fresh nutmeg

Place all ingredients except nutmeg into a blender container and blend on high for 30-45 seconds.

Pour into serving glasses.  Grate a little fresh nutmeg over each smoothie.

For more information, contact:
Nancy A. Freeman, County Director
Harrison County Extension Service
nfreeman@ext.msstate.edu           (228) 865-4227