(Photo source: http://www.realcaliforniamilk.com/advertising/happy-cows-spots/)
March is National Nutrition Month! (Though we all know that every day should be nutritious, right?)
We’ve all seen those adorable “California cows are happy cows!” commercial, right? This recipe contest invited Recipe Redux bloggers to showcase a “lightened up” recipe using a California Dairy product. Dairy is rich in protein and calcium, and often is fortified with vitamin D. Lucky for most of us, California dairy products can be found easily at many supermarkets. Look for the seal! For information on how California Dairy products can play a role in a healthy diet (including coupons and recipes!), visit RealCaliforniaMilk.com and HealthyEating.org.
Our challenge was this:
March is National Nutrition Month and The California Milk Advisory Board, which represents more than 1,500 dairy families, is celebrating “dairy good” nutrition by challenging Recipe ReDux members to “lighten up” some of their favorite recipes with California cow’s milk dairy products as an ingredient in recipes for breakfast, lunch, dinner, side dishes, snacks, appetizers or dessert.
Disclosure: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
I love rice pudding. I also love ice cream. Why not merge the two? I realize that spring is coming (so says the calendar), but these cold winter nights still beg for something like this. The warmth of the cardamom elevates this simple dish into an frozen version of rice pudding.
Cardamom Frozen Yogurt (makes about 1 quart or 8 1/2 cup servings)
3 cups whole California cow’s milk yogurt (I used Brown Cow)
1/2 cup heavy cream
2 Tablespoons green cardamom pods, cracked
1/2 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
2/3 cup sugar
4oz dark or semi-sweet chocolate (chopped and melted)
Warm the cream, sugar, cardamom pods, cinnamon, and vanilla in a saucepan over medium heat. Bring to a boil, then remove from heat and let it cool completely. Place in refrigerator for 1 hour. Once chilled, place mesh strainer over a large bowl, and pour cream/cardamom mixture over strainer. Discard cardamom pods. Whisk in yogurt. Freeze according to your ice cream maker’s directions. During the last few seconds of churning, pour in melted chocolate. As the chocolate hits the ice cream, it will harden into streaks. As you know, I use the Kitchen Aid attachment. Transfer into container and freeze for at least 2 hours before eating. (Storing in a shallow, wide container is best for frozen desserts to achieve uniform freezing.)