RECIPES USING MORNING MOO’S MILK
ALTERNATE
ICE
CREAM
1 Quart Morning Moo’s – Double
Strength
(reconstituted)
¾ Cup Maxi
gel
2 ½ Cup
Sugar
2 Tbsp Vanilla
Flavoring
1 Quart Fruit –
Puree
Place all ingredients into ice cream freezer
mixer.
NOTE:
Cutting back on sugar will make ice cream freeze harder once
placed in freezer.
-Wayne White-
LOW-FAT PUDDING
POPS
4 Tbsp Morning Moo’s
(dry)
1 Package fat-free Instant Pudding
Mix
·
(Banana Cream or Chocolate work
well)
2 Cups
Water
Mix the dry milk powder with pudding mix.
Add water and whip with wire whisk until
smooth.
Pour into Popsicle trays or small paper cups
with plastic spoon inserted after the pudding
sets.
Freeze until
firm.
-Valerie Phillips-
STRAWBERRY SMOOTHIE
1 16-ounce package frozen, sliced, sweetened
strawberries
2 Tbsp Morning Moo’s
(dry)
1 Cup cold water
Allow the berries to partially thaw. Add all ingredients to
blender and puree until smooth. Serves
2.
Variations: Use frozen unsweetened strawberries, or other fresh,
canned or frozen fruit. Sweeten to taste. With fresh or canned fruit,
add 6 or 7 ice cubes instead of cold
water.
-Valerie Phillips
BROCCOLI CHEESE SOUP
(Microwave recipe – less than 30 min.)
* Can use mashed potato flakes in place of
cornstarch as a thickener.
1 16-ounce package frozen broccoli
cuts
2 Tbsp dry minced
onion
1 14-ounce can chicken broth, or 2 bouillon
cubes & 2 cups water
2 Tbsp
butter
2 Cups water, divided 1 cup
each
¼ Cup Morning Moo’s
(dry)
2 Tbsp
cornstarch*
½ tsp freshly ground
pepper
1 tsp garlic
powder
2 Cups grated sharp cheddar
cheese
½ Cup grated Parmesan
cheese
Mix broccoli, onion, broth and butter in a
large microwaveable bowl.
Microwave on high about 5 minutes, or until broccoli is
tender. Pour mixture in
blender and add 1 cup of water, dry milk and cornstarch*. Blend until smooth or
slightly chunky, as desired.
Pour back into the cooking bowl and stir in 1 more cup of
water, pepper and garlic powder. Microwave on high about 5
minutes or until soup thickens. (Stir half way through to disperse
cornstarch* and keep lumps from forming.) Remove from microwave,
stir well and fold in cheddar cheese. Serve hot with a sprinkle of
Parmesan on top.
-Valerie Phillips
BACON CORN CHOWDER - (less than 30 min.)
2 large potatoes, diced
2 Tbsp dry minced onion
3 chicken bouillon cubes
2 Tbsp butter
2 Cups water
2 cans whole-kernel corn
1 tsp dried thyme
1 tsp dried rosemary, optional
1 tsp garlic powder
¼ Cup Morning Moo’s (dry)
½ to 3/8 Cup jarred real bacon
pieces
½ tsp freshly ground pepper (to
taste)
Put potatoes, onions, bouillon, butter and water in a stock
pot and bring to a gentle boil. Cook until potatoes are
tender. Add corn, thyme, rosemary, garlic
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