By CHEYENNE SAUMIER
Somerset County Dairy Princess
10:57 PM EST, February 20, 2013
It is almost Valentine's Day. This means you are trying to find the perfect gift for your loved ones. Milk chocolate is very good, and it can be bought in a cute heart-shaped box.
Happy Valentine's Day from your Somerset County Dairy Princess, Cheyenne Saumier. I'm reminding you to get 3-Every-Day. You can get milk three times a day very easily — either drinking an 8 oz. cup of milk or a cup of yogurt, or simply having a slice or two of cheese. A simple lunch time meal could be a grilled cheese sandwich. Grilled cheese sandwiches are easy to make and are very delicious. It is also a good way to get a milk product in three times a day.
So, for your special someone, don't forget to get them that cute, heart-shaped box of milk chocolates. They will surely love it. It tastes great and yet is still healthy for you.
So here are some recipes to make your special someone that special dinner that they are expecting. They are easy and taste great and are most importantly, healthy for you.
Strawberry Cheesecake Mousse
Yield: 6 moderate sized servings
Graham Cracker Crumble
3/4 cup graham cracker crumbs (from about 5 full-sized crackers)
2 tablespoons butter, melted
1 teaspoon sugar
1/2 cup strawberry puree (made from about 1 cup fresh or frozen whole strawberries)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 (8 oz.) block cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 fresh strawberries, for garnish
Prepare the graham cracker crumble
Crush graham crackers in a plastic bag. Crush crackers until the mixture still has some pea sized pieces (you do not need it to be all fine crumbs).
Put cracker crumbs in a bowl and pour melted butter on top. Add 1 teaspoon sugar and stir mixture until crumbs are moist.
Spread mixture into a baking dish (such as a 9" x 9" dish) and bake at 350 F for about 12 minutes.
Remove from oven and allow to cool.
Make strawberry puree:
In a food processor or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
Make whipped cream:
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
Make cheesecake mixture:
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing and beat until fully incorporated.
Fold cheesecake mixture into the whipped cream and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
Add 1-2 tablespoons of graham cracker crumble into the bottom of 6 serving dishes.
Spoon or pipe (with a large piping bag, or large ziplock bag with a corner cut off) strawberry cheesecake mixture into dishes.
Top with fresh strawberries if desired.
Chill in refrigerator for 15 minutes, or until ready to serve
Best when eaten the day it was made.
Banana and Yogurt Crepes
Prep Time: 15 min
Cook Time: 15 min
1 3/4 cups low-fat milk
3/4 cup flour
1 egg white
2 tablespoons honey or maple syrup, divided
1 (8-ounce) container low-fat banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional
Powdered sugar, optional
Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature.
Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned. Slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
Southwestern Pepper Ranch Turkey Wraps
Makes 6 Servings
Prep Time: 10 min
Cook Time: 10 min
1 1/4 cups Southwestern style shredded cheese, seasoned according to package directions
1/3 cup prepared low-fat peppercorn ranch dressing
6 (8-inch) flour tortilla wraps
6 slices deli turkey breast (7 1/2 ounces)
4 cups shredded iceberg lettuce
1/3 cup sliced black olives, drained
1 cup tomatoes, chopped
Combine seasoned cheese and dressing in bowl. Stir to blend; reserve. Arrange turkey slice evenly down center of each tortilla; top with seasoned cheese mixture, shredded lettuce, olives and tomatoes. Fold both sides of each tortilla over filling. Then fold lower end of each wrap over filling and roll closed. Diagonal slice each wrap.