Monday, May 25, 2015
Sunday, May 24, 2015
Saturday, May 23, 2015
••••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.
••••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.
••••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.
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