••••INDY 500••••

(photo-inamuseum.org)

••••INDY 500••••

(photo-livesportstv24.com)

••••DOUBLE RASPBERRY POPS••••

Prep Time: 5 MINUTES

Time to Table: 6 HOURS 

Serves: 6 (1/2 CUP PER SERVING)

Ingredients

• 1 cup Daisy Cottage Cheese
• 1 cup fresh raspberries
• 1/4 cup real fruit raspberry spread
• 1/2 teaspoon vanilla extract

Directions

In the bowl of a food processor, blend all of the ingredients until blended. Spoon the mixture into popsicle molds. Freeze for at least 6 hours or until firm. *Tip: No popsicle mold? Try spooning the mixture into 4-ounce paper cups, cover with plastic wrap and insert a plastic knife for a handle.

(Source: daisy brand.com & photo also)

••••TACO BURGER••••

Prep Time: 10 MINUTES

Time to Table: 25 MINUTES

Serves: 4

Ingredients

• 1 pound lean ground beef
• 1/2 cup shredded Mexican-style cheese
• 1 cup Daisy Sour Cream, divided usage
• 1.25 ounce package taco seasoning mix, divided usage
• 4 hamburger buns, lightly grilled if desired

Directions

In a large bowl, combine the ground beef, shredded cheese, ¼ cup sour cream, and 2 tablespoons taco seasoning mix; mix well (the mixture will be soft). Form the mixture into 4 burgers. Grill the burgers, turning once, until done (10 to 12 minutes); set aside. In a small bowl, combine the remaining taco seasoning mix and remaining sour cream; mix well. Place each grilled burger on a bun. Top each burger with a dollop of dressing and garnish as desired. *Optional salsa and guacamole are great additions to the taco burgers.

(Source: daisy brand.com & photo also)

••••FRESH FRUIT TARTLETS••••

Prep Time: 25 MINUTES

Time to Table: 45 MINUTES

Serves: 16 (1/2 CUP SERVING)

Ingredients

• 16 3-inch frozen tartlet shells
• 2 cups Daisy Cottage Cheese
• 8 ounces cream cheese, softened 
• 3/8 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 tablespoons apricot jam
• 1 pound fresh fruit

Directions

Slightly thaw the tartlet shells. Poke several holes in the tarts' bottoms and sides with a fork. Bake at 375 degrees for 10 minutes, or until golden brown. Cool completely. Combine the cottage cheese, cream cheese, sugar, lemon zest, lemon juice and vanilla extract. Blend until smooth. Fill tartlets about half way with the cream mixture. The tartlets may be refrigerated for up to 8 hours at this point until use. Microwave the apricot jam just to melt, approximately 15 seconds. Lightly brush over fruit. Top tarts with bite-sized pieces of fruit just before serving.

(Source: daisy brand.com & photo also)

••••CHICKEN WRAP••••

Prep Time: 20 MINUTES

Time to Table: 20 MINUTES

Serves: 4

Ingredients

• 1/2 cup Daisy Sour Cream
• 1 tablespoon taco seasoning
• 1/2 cup yellow and red bell peppers, cut into strips
• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 2 cups chopped cooked chicken
• 4 10-inch flour tortillas
• 1 cup baby salad greens

Directions

In small bowl, combine sour cream and taco seasoning mix; blend well. In large skillet, cook the bell pepper and onion in oil over medium heat 2 to 3 minutes or until slightly tender. Add the chicken to the skillet and continue cooking until thoroughly heated. Spread the sour cream sauce over each tortilla. Top with salad greens and chicken mixture. Fold in sides, roll up and serve.

(Source: daisy brand.com & photo also)

••••FESTIVE CORN DIP••••

Prep Time: 5 MINUTES

Time to Table: 5 MINUTES

Serves: 15 (5 TABLESPOONS PER SERVING)

Ingredients

• 15.5 ounce can red Kidney beans, rinsed and drained
• 2 11-ounce cans corn with red and green peppers, drained
• 1/8 cup chopped chives
• 1/8 cup chopped cilantro
• 1/4 cup chopped red onion
• 1/2 1.25-ounce package dry taco seasoning
• 1 cup Daisy Sour Cream

Directions

Mix all ingredients together in a medium bowl and serve. *Optional: Chill before serving to blend flavors, if desired. Canned black beans may be substituted for kidney beans, if desired.

(Source: daisy brand.com & photo also)