RICHMOND, Va. – Registered Dietician Lisa Raum from Southeast Dairy Association joined us in the Virginia This Morning kitchen to share a few delightful and healthy recipes to try this holiday season. For more information you can visit http://www.southeastdairy.org
Holiday Milk Punch
Ingredients
• 3 ounces chai tea
• 10 ounces whole milk
• 1 1/2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 cup crushed ice
• Dash of of nutmeg
• Dash of cinnamon
• 2 cinnamon sticks
Directions
Make tea according to package directions. Reserve 3 ounces. Add sugar to warm tea and stir until dissolved. In a shaker, combine tea, milk, vanilla extract and crushed ice. Shake briefly then strain into 2 tall glasses. Garnish each glass with a cinnamon stick and a dash of nutmeg and cinnamon.
Pumpkin Bread Pudding
Ingredients
• 1 1/2 cups lactose-free milk
• 3/4 cup canned mashed pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground all spice
• 1/8 teaspoon cardamom
• 5 cups (6-7 slices) leftover bread, torn into pieces (can be whole wheat if you want to make it a little more filling and nutritious)
• Lactose-free ice cream, melted (optional)
Directions
Preheat oven to 350°.
While oven is preheating, place bread pieces in an 8-×8-inch baking dish to “dry out.” Whisk together all ingredients except bread. Pour over bread and stir to coat bread evenly with mixture. Allow the bread to soak up the pumpkin mixture for about 10 minutes. Bake 30 minutes.
If desired, top each serving with 2 tablespoons melted lactose-free ice cream.
Roasted Red Pepper and Feta Dip
Ingredients
• 2 garlic bulbs
• 2 medium red bell peppers, roasted and peeled
• 1 cup plain
• 2 cups canned cannellini beans, drained
• 1/2 teaspoon ground red pepper
• 1 cup (8 ounces) crumbled feta cheese
Directions
Preheat oven to 400˚.
Slice off the tops of the garlic bulbs with a sharp knife to expose the cloves. Place the garlic on a square of aluminum foil. Fold foil to seal. Wrap entirely in more foil and bake 45 minutes. Unwrap and let cool. Squeeze the soft garlic cloves from their skins.
Cut bell peppers in half, lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell pepper in a zip-top, heavy-duty plastic bag and seal; let stand 10 minutes. Peel.
Combine roasted bell peppers, Greek yogurt, beans and ground red pepper in food processor; process until smooth. Add feta and pulse just until combined.
Serve with pita chips, crackers or sliced vegetables.
