Posted at: 02/16/2014 9:30 AM
Updated at: 02/16/2014 9:57 AM
By: Amy Adamchick
Our Chocolate Milk Swap & Trade by Jodie Fitz
-1 cup ice
-1 cup low-fat or fat-free milk
-1 ½ tablespoons cocoa powder
-1 teaspoon vanilla extract
-¼ cup honey
Add the ice, milk, cocoa powder, vanilla extract & honey into a blender. Blend the ingredients until the ice is fully crushed & the ingredients are well mixed.
Note: You may have to stop half way through the blending process and scrape cocoa powder & honey from the sides with a spatula and then continue to blend the rest of the way.
Honey: You can decrease the honey if you decrease the cocoa powder, this will depend on your family’s taste buds.
Almond Milk: Give this blend a try with almond milk; it’s one of our favorite ways to make it.
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Pancakes with a Twist
-¾ cup low fat milk
-½ cup brown sugar
-½ cup pureed beets
-1 ½ teaspoons raspberry extract
-½ teaspoon vanilla extract
-1 ¼ cups all purpose flour
-1-tablespoon baking powder
-¼ teaspoon salt
-Non-stick cooking spray
In a bowl mix the egg, milk, sugar, beets and extracts together until they are mixed well with an electric mixer. Stir in the flour, baking powder & salt with a hand whisk. Pre-heat your griddle and pre-coat it with the Price Chopper non-stick cooking spray. And cook the pancakes; cook one side until the edges are cooked and the center begins to bubble before flipping to finish cooking the pancakes on the other side.
Toppings: These pancakes are actually delicious without any topping. Instead of syrup try the seedless raspberry preserves and/or a yogurt glaze which we make by mixing 3 oz. vanilla yogurt with 1–2 tablespoons of milk depending on the yogurts consistency & 1 tablespoon of honey.
Beets: You can purchase the canned sliced beets for this recipe & puree them in a food processor or blender to a applesauce like consistency. If you do purchase the canned, try the no salt added for a NuVal Score of 100. Or, you can purchase the fresh beets, cook them and then puree them.