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Mommy's Sweet Carrot Milk
Drink

Mommy's Sweet Carrot Milk

4.0

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
  2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Rachel's Coconut Horchata
Drink Mexican

Rachel's Coconut Horchata

5.0

Prep
15 min
Cook
Total
1485 min

Instructions

  1. 1 Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
  2. 2 Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

By Rachel Michelle

Watermelon-Raspberry Smoothie
Drink American

Watermelon-Raspberry Smoothie

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine milk, water, frozen watermelon cubes, raspberries, yogurt, and lime juice in a blender, in that order; blend until smooth. Add a bit more water if your blender is struggling to blend the frozen fruit; pulse a few times then blend until it reaches desired consistency.
  2. 2 Pour into 4 glasses; garnish with mint sprigs and watermelon wedges. Serve immediately.

By lutzflcat

Easy Banana Ice Cream
Dessert American

Easy Banana Ice Cream

3.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

By ANNE MARSHALL

Peanut Butter Breakfast Syrup
Breakfast

Peanut Butter Breakfast Syrup

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

By Tara Lofley

Ricotta Breakfast Pancakes
Breakfast

Ricotta Breakfast Pancakes

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
  2. 2 Heat a lightly oiled griddle over medium-high heat.
  3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB

Rice Cooker Rice Pudding
Dessert American

Rice Cooker Rice Pudding

3.2

Prep
Cook
20 min
Total
110 min

Instructions

  1. 1 Stir 5 1/2 cups milk, rice, sugar, and cinnamon together in a rice cooker. Cover and cook for one cycle until tender and creamy, about 20 minutes. Stir in remaining 2 1/2 cups milk.
  2. 2 Transfer to a bowl and let cool to room temperature, about 30 minutes. Cover and refrigerate for 1 to 2 hours before serving.

By ASTROPHE

Birthday Bones

Birthday Bones

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
  2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1

Reduced Fat French Toast
Breakfast

Reduced Fat French Toast

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
  2. 2 Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

By Jen

Chocolate Lasagna
Dessert American

Chocolate Lasagna

4.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk together skim milk and white chocolate pudding mixes in a large bowl until thickened and smooth. Fold in 1 tub whipped topping until incorporated.
  2. 2 Line a 9x13-inch casserole dish with a single layer of graham crackers. Spread 1/2 of the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers.
  3. 3 Spread remaining 1 tub whipped topping over the top graham cracker layer; sprinkle with candy bar pieces. Chill in the refrigerator until set, 2 to 4 hours.

By sarah

Banana-Peanut Butter Oatmeal
Breakfast

Banana-Peanut Butter Oatmeal

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine banana and milk in a small blender; blend until smooth.
  2. 2 Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
  3. 3 Stir in peanut butter and protein powder.

By Elaine Cheung

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Raisin Bread Pudding I
Dessert

Raisin Bread Pudding I

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
  2. 2 In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
  3. 3 Stir in the bread cubes and pour into pie dish.
  4. 4 Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.

By Monica Jimenez