Delicious, creamy, rich, sweet tooth satisfying, chocolaty and... good for you? That's what dietitians at the Southeast Dairy Association are telling us, just in time for Dairy Month!
Did you know that half of all children ages 3 to 5 years old and one-third of children ages 1 to 2 years old aren't meeting their daily calcium requirements, and nine out of 10 teenaged girls and seven out of 10 teenaged boys don¡¯t get enough calcium, according to the U. S. Department of Agriculture?
Some folks still can't believe a drink as tasty and satisfying as chocolate milk actually can be good for you. But last year a survey of pediatricians showed 87 percent endorse low-fat or fat-free chocolate milk as a nutritious beverage for children.
Myth: Chocolate milk is not as healthy as white milk.
Fact: When fortified with vitamin D, low-fat and fat-free chocolate milk packs in the same amount of calcium and eight other essential nutrients as white milk, making it a great tasting way to grow strong, healthy bones.
Chocolate Peanut Butter Milksicles
1/3 cup sugar
1/4 cup reduced-fat creamy peanut butter
1/4 cup unsweetened cocoa powder
4 (6 oz.) plastic or paper cups
2 Tbsp. cornstarch
1 1/2 cups low-fat chocolate milk
Combine sugar, cocoa and cornstarch in a medium saucepan; gradually whisk in milk. Place over medium heat; bring to a simmer whisking frequently. Reduce heat; simmer until thickened, about 2 minutes, whisking frequently.
Remove from heat and stir in peanut butter until it melts. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place sticks in centers of cups. Freeze until firm.
Yield: 4 servings
(Time-saving tip: To whip up this icy treat in a flash, replace dry ingredients with instant chocolate pudding mix. Prepare pudding according to package directions substituting chocolate milk for regular. Melt peanut butter in the microwave; stir into pudding and follow remaining recipe directions.)
Creamy Carmelicious Milksicles
1/2 cup sugar
2 Tbsp. cornstarch
1 1/2 cups low-fat milk
1 1/2 tsp. vanilla
1/3 cup caramel ice cream topping, at room temperature
6 (3 oz.) plastic or paper cups or 6 (2.5 oz.) freezer pop molds
6 freezer pop sticks
Combine sugar and cornstarch in a medium saucepan; gradually whisk in milk. Simmer over medium heat about 2 minutes or until thickened, whisking frequently. Remove from heat; stir in vanilla.
Transfer mixture to a large shallow bowl; refrigerate for about 40 minutes or until pudding consistency, stirring occasionally. Drop heaping teaspoonfuls of caramel topping over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place sticks in centers of cups; freeze until firm.
Yield: 6 servings
(Time-saving tip: For speedy milksicles, substitute instant vanilla pudding mix for dry ingredients; follow remaining recipe directions.)
Double Strawberry Milksicles
1 (10 oz.) pkg. frozen strawberry halves in syrup
1 cup low-fat milk
1/2 cup fat-free strawberry frozen yogurt or strawberry sorbet
8 (2.5 oz.) freezer pop molds
8 freezer pop sticks
Partially thaw berries at room temperature for 10 minutes or microwave on HIGH 10 seconds. Place partially frozen strawberries with liquid in container of a blender. Add milk and frozen yogurt. Cover and blend until smooth. Pour into freezer pop molds. Place freezer pop sticks in centers. Freeze until firm.
For More Information Contact: Nancy A. Freeman Extension Home Economist Harrison County Extension Service (228) 865-4227