News of the San Gabriel Valley since 1966.

Got Milk Recipes for Kids

Cynthia Lezama

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Serves 2

1 cup low fat milk
1 3/4 cups green grapes
1/2 Bartlett pear, ripe, seeded and halved
1/2 avocado, pitted, peeled
1/4 cup coarsely chopped broccoli
1/2 cup spinach
1/4 cup ice cubes
1 tablespoon honey

Place all ingredients into a blender and slowly increase the speed to high, blending for about 35 to 40 seconds or until mixture is smooth. Pour into glasses and insert fun straw for sipping.

Each serving contains approximately 178 mg of calcium

Serves 2

For the dough
1/2 cup warm low fat milk
1 teaspoon active dry yeast
A pinch of sugar
2 large pinches of salt
2 tablespoons olive oil
1 to 2 cups all-purpose whole wheat flour

For the pizza
Pizza dough
8 tablespoons of tomato sauce
1 cup shredded mozzarella cheese
1 cup chopped mixed vegetables (bell peppers, grape tomatoes, mushrooms)*
A touch of olive oil

Pour warm milk into a large bowl, add yeast and stir. Next add sugar, salt and oil to the bowl and continue mixing. Start adding flour to the bowl in small amounts stirring well after each addition. Add just enough flour so the dough is not sticking in clumps to your hands or the bowl.
Using clean hands, knead dough for 2 to 3 minutes on a lightly floured surface. Let the dough rest for 5 to 10 minutes before using.
Preheat the oven to 400°, grease a baking sheet with a touch of olive oil, and spread pizza dough over baking sheet. Spoon tomato sauce onto dough, then sprinkle Mozzarella cheese and mixed vegetable toppings. Bake in preheated oven until crust is browned, crisp and cheese has melted, about 10 to 15 minutes.
Each serving contains approximately 600 mg of calcium
*Choose your favorite vegetables
**Make dough ahead of time and freeze, defrost and use immediately
***Eat pizza within 48 hrs.

Serves 1

2 tablespoons plus 1/2 cup of low fat milk
4 square graham crackers
2 tablespoons Vanilla Greek yogurt
2 teaspoons plus 1 teaspoon cocoa powder

Mix Greek Yogurt with 2 teaspoons of cocoa powder and 2 tablespoons of milk, mixing until smooth and creamy. In a small bowl begin by spreading a layer of the yogurt mixture. Next pour 1/2 cup of milk in a wide bowl and dip one graham cracker in the milk for a few seconds until moist, but not soggy. Lay the cracker over the yogurt and spread another layer of yogurt on top. Repeat with the remaining graham crackers ending with a layer of yogurt. Lastly dust the additional teaspoon of cocoa powder on the top of the parfait and refrigerate for one hour or eat right away.
Each serving contains approximately 279 mg of calcium

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News of the San Gabriel Valley since 1966.
Got Milk Recipes for Kids