Desserts

Raspberry Trifle
With Just Five Ingredients, This Is An Easy Make-Ahead Dessert
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Ingredients
  1. 1 3 oz pkg vanilla pudding and pie filling (not instant)
  2. 2 cups Arps milk
  3. 1 3 oz pkg ladyfingers (or 2 cups cubed angel food cake)
  4. 1/2 pint fresh raspberries or 2 cups frozen unsweetened raspberries, thawed drained (or a mixture of diced fresh peaches, nectarines, raspberries, sliced strawberries or blueberries)
  5. 3 tbsp sliced almonds, toasted
Instructions
  1. Prepare pudding according to package directions using Arps milk. Remove from heat; cool at least 15 minutes, stirring occasionally.
  2. Separate ladyfingers into sections. Split each section into halves. Line bottom and 1 1/2 inches up sides of a 1-quart bowl or soufflé dish with most of the ladyfingers. Pour 1/3 of the pudding into bowl; top with half of the raspberries and remaining ladyfingers. Layer on another 1/3 of the pudding; add remaining raspberries reserving a few for garnish. Spoon remaining pudding evenly over raspberries.
  3. Cover with plastic wrap; chill until cold, at least 4 hours. Just before serving, sprinkle with almonds and garnish with reserved raspberries.
  4. Makes 6 servings.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Cranberry Apple Dessert Risotto
Risotto has become the hottest item on Italian menus, but this unique recipe is a dessert risotto, replacing the usual stock and wine with milk and fruit juice. If you like rice pudding, you'll love this!
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Ingredients
  1. 1/2 cup dried cranberries
  2. 3 1/2 cups Arps milk
  3. 1 cinnamon stick
  4. Pinch of salt
  5. 1 tbsp butter or canola oil
  6. 1 large Golden Delicious applepeeled, cored and finely diced
  7. (1 1/2 cups)
  8. 1/2 cup arborio rice
  9. 1 1/2 cups apple cider
  10. 2 tbsp packed brown sugar
  11. 1 tsp vanilla extract
Instructions
  1. In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump.
  2. Heat Arps milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling. Remove from heat, cover, and set aside to steep.
  3. In a heavy, deep sauté pan or Dutch oven, neat butter or oil over medium heat. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes. Add rice and cook stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well.
  4. Add 1/2 cup warm Arps milk and cinnamon stick to rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining Arps milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from heat and discard cinnamon stick.
  5. Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm.
  6. Makes 4 servings.
  7. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Orange Mocha Madness Pie
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Ingredients
  1. 1/4 cup cornstarch
  2. 2 tbs. granulated sugar
  3. 1 tbs. instant coffee powder
  4. 1/2 tsp. grated orange peel
  5. 3 cups Arps chocolate milk
  6. 1 tsp. vanilla extract
  7. 1 prepared chocolate-flavored crumb crust
Instructions
  1. In a large heavy saucepan, whisk together the cornstarch, sugar, coffee, and orange peel until combined.
  2. Whisk in the Arps chocolate milk and cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Continue stirring and boil one minute. Whisk in the vanilla. Cool slightly.
  3. Pour the pudding mixture into the crumb crust. Place a piece of waxed paper on the surface of the pie. Cool and refrigerate at least 3 hours. Serve cold.
  4. Makes 10 servings.
  5. *This recipe can also be served as a pudding, if desired. In Step 3, omit the crumb crust and pour the pudding mixture into six serving dishes, cool slightly and refrigerate. Makes 6 servings.
  6. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Chocolate Cherry Bread Pudding
A guilt-free chocolate creation.
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Ingredients
  1. 5 large eggs
  2. 3 cups Arps chocolate milk
  3. 1 tbs almond extract
  4. 1 loaf stale Italian or French bread, cut into 1-inch cubes (about 7 cups)
  5. 1 cup dried cherries
Instructions
  1. Preheat oven to 375 degrees. Butter or lightly spray with nonstick vegetable cooking spray a 13" x 9" x 2" baking dish.
  2. In a large bowl, whisk together the eggs until combined. Whisk in the Arps chocolate milk and almond extract until blended.
  3. Add the bread cubes and toss to moisten the cubes with the mixture. Gently stir the cherries. Scrape the mixture into the prepared dish. Bake for 45 to 50 minutes, or until the mixture is set. Serve warm. Cover and refrigerate any leftovers. Reheat to serve.
  4. Makes 10 servings.
  5. *Courtesy of Choc It Up
Arps Dairy http://www.arpsdairy.com/
Cappuccino Crème Brulée
Crème brulée is the richest of all custard desserts. But if you substitute Arps fat free milk for cream, you can still enjoy this decadent dessert.
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Ingredients
  1. 4 large egg yolks
  2. 1/3 cup plus 6 tbsp. packed brown sugar
  3. 1 tbsp cornstarch
  4. 2 1/2 cups Arps milk
  5. 3 envelopes vanilla-flavored Maxwell House Cappuccino mix
Instructions
  1. Preheat oven to 350° F. Put a kettle of water on to heat for the water bath.
  2. In a mixing bowl, whish together egg yolks, 1/3 cup brown sugar and cornstarch. Heat Arps milk on the stovetop or in the microwave until steaming hot, but not boiling. Add Cappuccino mix and stir until well blended. Gently whisk hot Arps milk mixture into egg yolk mixture.
  3. Divide custard among six 6-ounce (3/4 cup) ramekins or custard cups. Skim foam from top of custards. Place ramekins in a roasting pan or large shallow baking dish. Pour in enough boiling water to come halfway up sides of ramekins.
  4. Bake for 35 to 45 minutes, or until edges are set but centers still quiver. Remove from water; let cool on racks. Cover and refrigerate until chilled, at least 2 hours, or for up to 2 days.
  5. Preheat the broiler. Fill a roasting pan or shallow baking dish with enough ice cubes to surround ramekins; nestle chilled custards among ice cubes. Pat surface of each custard dry. Sprinkle each one evenly with 1 tablespoon of the remaining brown sugar. Broil until brown sugar topping has melted and formed a crust, 2 to 5 minutes. (Rearrange custards as needed and remove individual custards as soon as they are ready.
  6. Refrigerate, uncovered, until chilled, about ½ hour, or for up to 1 hour.
  7. Makes 6 servings.
  8. *Courtesy National Fluid Milk Processors Promotion Board
Arps Dairy http://www.arpsdairy.com/
Summertime Fruit Trifle
Perfect for warm-weather entertaining, this elegant English classic showcases luscious layers of ladyfingers, a satiny-smooth custard sauce, and fresh fruit.
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Ingredients
  1. 2 cups fresh* unsweetened peach slices
  2. 1/2 cup fresh* blueberries
  3. 2 cups sliced fresh strawberries
  4. 1/4 cup all-purpose flour
  5. 1 1/2 cups Arps milk
  6. 1/4 cup refrigerated or frozen egg product, thawed
  7. 1 tbs margarine
  8. 1 tsp finely shredded orange peel
  9. 1/2 cup orange juice
  10. 12 ladyfingers (one 3-oz pkg), split
  11. 2 tbs orange juice
  12. 1 cup reduced-fat frozen whipped dessert topping, thawed
Instructions
  1. In a heavy medium saucepan, combine sugar and flour. Stir in Arps milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in margarine, orange peel, and the 1/2 cup of orange juice. Cool thoroughly.
  2. To assemble trifle, in a 1 1/2 quart glass bowl, arrange half of the ladyfinger halves. Sprinkle ladyfingers with 1 tablespoon orange juice. Top with half of the peaches and half of the blueberries, and half of the strawberries. Pour half of the custard sauce over fruit. Repeat layers. Pipe or spread dessert topping on top. Cover and refrigerate until serving time.
  3. Makes 10 servings.
  4. *May replace with frozen fruit, but thaw prior to using.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Jeanne's* Holiday Sugar Cookies
Team these iced cookies up with a glass of Arps milk.
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Ingredients
  1. 2 cups sugar
  2. 1 cup butter-flavored Crisco
  3. 2 eggs
  4. 1 cup Arps sour cream
  5. 1 tsp vanilla
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1 1/2 tsp nutmeg
  9. 3 1/2 cups flour
Instructions
  1. In a large mixing bowl beat sugar and butter-flavored Crisco with an electric mixer on medium to high speed until creamy. Add eggs, vanilla and Arps sour cream and continue to beat until blended. Sift together baking powder, baking soda, and nutmeg with the flour. Add 1/2 of the flour mixture to the sugar/Crisco mixture and beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat in the remaining flour mixture. Cover and refrigerate dough for 1 hour.
  2. On a lightly floured surface, roll out part of the dough to 1/4 inch thickness. Use holiday cookie cutters to cut out cookies. Place on ungreased (if Teflon coated) or greased (if regular) cookie sheets and bake at 375° for 10-12 minutes or until bottoms are very lightly browned. Cool on wire racks. Ice and decorate as desired.
  3. Makes 4-to-5 dozen cookies depending on size.
  4. *This cookie recipe is courtesy of Jeanne Roberts, Posey Lake, Michigan, and has been a favorite of her children, grandchildren, and great-children on Christmas, Valentine's Day, and other holidays.
Arps Dairy http://www.arpsdairy.com/
Sticky Peach Pinwheels
For a yummy weekend breakfast, linger over these treats with the Creamy Coffee Soother.
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Ingredients
  1. 1/3 cup peach, apricot, or favorite preserves
  2. 1 11-ounce package (8) refrigerated breadsticks
  3. 1/4 cup miniature semisweet chocolate pieces
Instructions
  1. In a small saucepan, heat and stir preserves until melted. Pour into a 9 x 1 1/2-inch round baking pan; spread evenly.
  2. Separate, but do not uncoil, the refrigerated breadsticks. Arrange coiled dough on top of preserves in the baking pan.
  3. Bake in a 375° oven for 15 to 18 minutes or until golden. Immediately invert onto a platter. Sprinkle with the chocolate pieces. Serve warm. Makes 8 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Oatmeal-Gumdrop Cookies
Keep divided portions of the dough for these kid-pleasing cookies on hand in the freezer. Then thaw and bake for a sweet and surprising treat.
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Ingredients
  1. 1 1/2 cups unsalted margarine
  2. 3 cups all-purpose flour
  3. 2 cups packed brown sugar
  4. 1 cup granulated sugar
  5. 2 eggs
  6. 1/4 cup Arps milk
  7. 2 teaspoons vanilla
  8. 1/2 teaspoons baking powder
  9. 1/2 teaspoon baking soda
  10. 2 cups rolled oats
  11. 3 cups snipped or chopped gumdrops
Instructions
  1. In a very large mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, granulated sugar, eggs, Arps milk, baking powder, vanilla, and baking soda. Beat until combined. Beat or stir in remaining flour. Use a wooden spoon to stir in the oats.
  2. Divide dough into 3 portions; form into balls. Wrap each portion in freezer wrap; seal, label, and freeze for up to 6 months.
  3. Before baking, thaw dough overnight in the refrigerator. Stir 1 cup snipped or chopped gumdrops into each portion of thawed dough.
  4. Drop dough onto an ungreased cookie sheet. (For large cookies, drop into scant 1/4-cup mounds 4 inches apart; for small cookies, drop from a tablespoon 2 inches apart.) Bake in a 375° oven until edges are golden but centers are soft, allowing 13 to 15 minutes for large cookies and 9 to 11 minutes for small cookies. Cool on cookie sheet for 1 minute. Remove cookies to wire rack(s); cool completely. Makes about 11 large cookies or 32 small cookies per portion of dough (33 large or 96 small total).
  5. *Note: Be sure to use a margarine containing 60% or more vegetable oil.
  6. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Chocolate-Berry Meringues
When time is short, use ready-made meringue shells available in bakery sections of larger supermarkets.
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Ingredients
  1. 2 egg whites
  2. 1/2 tsp. vanilla
  3. 1/4 tsp. cream of tartar
  4. 1/2 cup sugar
  5. 2 tbs. cornstarch
  6. 2 tbs. unsweetened cocoa powder
  7. 1 3/4 cups Arps milk
  8. 1/4 tsp. finely shredded orange peel
  9. 2 tbs. orange juice
  10. 6-12 Fresh strawberries, sliced
  11. Slivered orange peel (optional)
Instructions
  1. For meringue shells: Cover a baking sheet with brown paper or foil. Draw six, 3 1/2-inch-diameter circles on paper or foil. Beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form.
  2. Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form and sugar is almost dissolved. Pipe or spoon some of the mixture onto each circle on the paper, building the sides up to form shells. Bake in a 300° oven for 30 minutes. Turn off oven; let meringue shells dry in the oven with the door closed about 1 hour.
  3. For filling: In heavy medium saucepan, combine the 1/4 cup sugar; the cornstarch, and cocoa powder; add Arps milk. Cook and stir over medium heat until thinckened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in the 1/4 teaspoon orange peel and the orange juice. Pour into a bowl. Cover surface with plastic wrap. Refrigerate filing, without stirring, at least 2 hours or until serving time.
  4. To serve, spoon filling into the meringue shells. Top each serving with some of the strawberries. If desired, garnish with slivered orange peel. Makes 6 servings.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Peanut Butter Cookies
Team these favorites up with a glass of Arps milk for a classic milk-and-cookie combo.
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Ingredients
  1. 1/2 cup unsalted margarine*
  2. 1/2 cup lower-sodium peanut butter
  3. 1 1/4 cups all-purpose flour
  4. 3/4 cup packed brown sugar
  5. 1/4 cup granulated sugar
  6. 1 egg white
  7. 1 tsp. vanilla
  8. 1/2 tsp. baking soda
  9. 1/2 tsp. baking powder
Instructions
  1. In a large mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the brown sugar, granulated sugar, egg white, vanilla, baking soda, and baking powder. Beat mixture until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour.
  2. If necessary, cover and refrigerate dough until easy to handle. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. flatten by crisscrossing with the tines of a fork.
  3. Bake cookies in a 375° oven for 7 to 9 minutes or until bottoms are lightly browned. Cool cookies for 1 minute on cookie sheet. Remove the cookies to wire rack; cool completely. Makes about 48 cookies.
  4. *Note: Be sure to use a margarine containing 60 percent or more vegetable oil.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Cake Brownies
Embellish the top of these mouthwatering bars with powdered sugar and a light drizzle of frosting.
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Ingredients
  1. 1/4 cup unsalted margarine*
  2. 2/3 cup sugar
  3. 1/4 cups unsweetened cocoa powder
  4. 1 egg white
  5. 1/2 tsp. vanilla
  6. 3/4 cup all-purpose flour
  7. 1/3 cup Arps milk
  8. 1/4 tsp. baking powder
  9. 1/4 sp. baking soda
  10. 1/3 cup chopped walnuts
  11. Nonstick spray coating
  12. 1 tsp. powdered sugar
  13. Chocolate Icing (see recipe below)
Instructions
  1. In a medium saucepan, melt the margarine. Remove from heat. Stir in sugar and cocoa powder until combined. Add egg white and vanilla to saucepan. Using a wooden spoon, lightly beat just until combined. Add flour, Arps milk, baking powder, and baking soda. Beat with the spoon until thoroughly combined. Stir in walnuts (or pecans). Spray a 9x9x2-inch baking pan with nonstick coating; spread batter into prepared pan.
  2. Bake in a 350° oven for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Drizzle with Chocolate Icing; let stand about 30 minutes or until icing is set. Cut into bars. Makes 24 bars.
  3. Chocolate Icing: Stir together 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon vanilla, and enough Arps skim or 1% milk (1 to 2 tablespoons) to make icing of drizzling consistency.
  4. *Note: Be sure to use a margarine containing 60 percent or more vegetable oil.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Apricot Custards
This fruit-flavored custard uses fewer eggs and Arps skim or 1% milk in place of whole milk or cream.
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Ingredients
  1. 1 16 oz. can unpeeled apricot halves
  2. 2 beaten eggs
  3. 1 cup Arps milk
  4. 2 tbs. sugar
  5. 1/2 tsp. vanilla
  6. Several drops almond extract
  7. Ground cardamom or ground nutmeg
  8. Mint sprigs (optional)
Instructions
  1. Slice four apricot halves; reserve for garnish. Chop the remaining apricot halves; drain well on paper towels.
  2. Place four 6-ounce custard cups in a shallow baking pan. Divide chopped apricots among custard cups.
  3. In a small mixing bowl, combine eggs, Arps milk, sugar, vanilla, and almond extract. Pour mixture over fruit. Sprinkle lightly with cardamom or nutmeg.
  4. Place baking pan on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
  5. Bake in a 325° oven for 30 to 35 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Serve warm or chilled. Garnish with sliced apricots and, if desired, mint sprigs. Makes 4 servings.
  6. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Blackberry Frozen Yogurt
Once you try this frozen delight, you'll be hard-pressed to find a better frozen yogurt. Try freezing the mix in freezer-pop molds for kid-pleasing treats.
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Ingredients
  1. 2 cups fresh or frozen unsweetened blackberries
  2. 1/3 - 1/2 cup sugar
  3. 1 tsp. unflavored gelatin
  4. 1/2 cup Arps milk
  5. 1/4 cup water
  6. 1 8-oz. carton plain nonfat yogurt
  7. 1 tbsp. finely shredded orange peel
  8. 1/4 cup orange juice
Instructions
  1. Thaw berries, if frozen. In a small saucepan, combine sugar and gelatin; stir in Arps milk and water. Heat just until gelatin dissolves. set aside to cool.
  2. In a food processor bowl, place the 2 cups berries. Cover and process until smooth. Press through sieve; discard seeds. Stir sieved berries, yogurt, orange peel, and orange juice into gelatin mixture. Transfer to a 2-quart electric ice-cream freezer. Freeze according to manufacturer's directions. (Or, pour into a 9x9x2-inch pan. Cover; freeze about 6 hours or until firm. Break into small chunks.
  3. Transfer to a chilled small mixing bowl. Beat with an electric mixer on low speed until smooth but not melted. Return mixture to cold pan. Cover and freeze until firm.) If desired, garnish with fresh blackberries. Makes 6 (1/2-cup) servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Chocolate Chip Cookies
Update these all-time favorites by calling on unsalted margarine, mini-sized semisweet chocolate pieces, and egg whites.
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Ingredients
  1. 1 cup unsalted margarine*
  2. 2 1/4 cups all-purpose flour
  3. 1 cup granulated sugar
  4. 1/2 cup packed brown sugar
  5. 1/2 cup oat bran**
  6. 2 egg whites
  7. 2 tsps. vanilla
  8. 1/2 tsp. baking soda
  9. 1/4 tsp. salt
  10. 1/2 cup 6 oz. package miniature semisweet chocolate pieces (1/2 cup)
Instructions
  1. In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, granulated sugar, oat bran, egg whites, vanilla, baking soda, and salt. Beat mixture until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Stir in chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
  2. Bake cookies in a 375° oven for 8 to 10 minutes or until edges are lightly browned. Remove the cookies to wire rack; cool completely. Makes about 50 cookies.
  3. *Note: Be sure to use a margarine containing 60 percent or more vegetable oil.
  4. **Note: To used rolled oats instead of oat bran, blend or process 2/3 cup rolled oats in a covered blender container or food processor bowl until ground; substitute for the 1/2 cup oat bran.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Raspberry-Peach Cobbler
Serve warm with a glass of Arps milk.
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Ingredients
  1. 1/2 cup all-purpose flour
  2. 1/2 cup whole wheat flour
  3. 1 1/2 tsp. baking powder
  4. 1/3 cup Arps milk
  5. 3 tbsp. cooking oil
  6. 1/2 cup sugar
  7. 1 tbsp. cornstarch
  8. 2 tbsp. cold water
  9. 4 cups medium peaches, peeled, pitted, sliced
  10. 1 tsp. finely shredded lemon peel
  11. 1 tsp. lemon juice
  12. 2 cups fresh red or black raspberries
  13. 1 tsp. sugar
  14. 2 cups Arps milk
Instructions
  1. In a medium mixing bowl, combine all-purpose flour, whole wheat flour, and baking powder. Add the 1/3 cup Arps milk and oil. Stir with a fork until mixture forms a ball. On a well-floured surface, roll dough into an 8-inch square. Cut ten 3/4-inch-wide strips of dough.
  2. In a medium saucepan, combine the 1/2 cup sugar the cornstarch; stir in water. Stir in peach slices, lemon peel, and lemon juice. Cook and stir until thickened and bubbly. Gently fold in raspberries. Transfer hot filling to a 2-quart rectangular baking dish.
  3. Immediately place 5 of the dough strips diagonally across top of hot fruit mixture. Place the remaining dough strips, crisscrossing on top of first strips. Sprinkle with the 1 teaspoon sugar. Bake in a 425° oven for 20 to 25 minutes or until strips are brown. Serve warm with a glass of Arps milk. Makes 8 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Choco-Nana Pops
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Ingredients
  1. 1 cup Arps milk
  2. 1 banana, peeled, broken in half
  3. 1/4 cup chocolate syrup
  4. 1 tsp vanilla extract
  5. 2 8-oz paper drinking cups
  6. 2 popsicle sticks
Instructions
  1. Combine all ingredients in blender container. Cover with lid and blend at high speed 1 minute or until thickened.
  2. Pour into cups. Cover each cup with aluminum foil, insert a popsicle stick through foil into milk mixture. Freeze until firm. To serve, dip cup into warm water; slide out pop.
  3. Makes 2 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
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