During the summer months, I frequently make meals and snacks with the two boys I babysit for. We love to make refreshing (yet nourishing) treats in the kitchen such as smoothies, milkshakes, popsicles, and homemade ice cream.
I love these recipes I’m sharing because 1. both include milk which I know will keep the kids’ fueled up for all our soccer games together and 2. cleaning up is so easy when using a blender – no dish piles afterwards.
- ½ cup chopped strawberries
- 6 tsp honey
- ¼ cup water
- 2 cups whole milk
- In a small pot, combine strawberries, honey, and water on medium heat. Bring to a low boil and constantly stir for 10 minutes.
- Using a strainer, strain the juice into a bowl. Discard strawberries or save for another use.
- Mix 3 tablespoons of the strawberry juice into a cold glass of milk. Stir and add syrup to taste.
- Serve and enjoy! Makes two servings.
Nutrition Analysis: 225 calories, 8 g fat, 4.6 g saturated fat, 107 mg sodium, 32 g carbohydrate, 0.8 g fiber, 32 g sugar, 8 g protein, Vitamin A: 5%, Vitamin C: 37%, Calcium 28%, Iron 2%
Recipe adapted from: Baking Mischef.
- 1 (12 ounce) can frozen lemonade
- ¾ cup whole milk
- 2-3 cups ice
- 1 (7 ounce) can sweetened condensed milk
- Blend frozen lemonade concentrate, milk, and ice together in a blender until creamy and thick.
- Add sweetened condensed milk until lemonade is at desired sweetness.
- Serve and enjoy! Makes 6 servings.
Nutrition Analysis: 157 calories, 1g fat, 1g saturated fat, 29 mg sodium, 35g carbohydrates, 1 g fiber, 24 g sugar, 3 g protein, Vitamin A: 1%, Vitamin C: 15%, Calcium: 3.4%, Iron: 0.1%
*This treat is made more nutritious with the addition of milk. Recipe adapted from: Let’s Dish. Left image above from Let’s Dish.
There’s something so special about how excited kids get when there able to make their own food. These summer recipes are sure to please!
My passion for local farming and sustainable food systems has grown immensely after interning with the dairy council and visiting farms. This interest was further fueled through education in farming and sustainability, the nutrition benefits of milk, and the community the dairy industry fosters. This work has made me more prepared to be a dietitian that gives credible knowledge and accurate information to the public regarding dairy’s role in the diet.