Healthy Dairy Recipes with a Twist: Exploring Half & Half

The Half & Half Dilemma

Creamy Breakfast Delights

1. Berry Parfait with Half & Half Yogurt

• Ingredients:
• 1 cup of mixed berries (strawberries, blueberries, raspberries)
• 1 cup of plain Greek yogurt
• 1/4 cup of Land O' Lakes Half & Half Mini Moo
• 2 tablespoons of honey or maple syrup
• Granola for topping

1. In a bowl, mix the Greek yogurt, half & half, and honey/maple syrup until well combined.
2. Layer the yogurt mixture, berries, and granola in a glass or jar.
3. Repeat the layers until all ingredients are used, ending with a sprinkle of granola on top.
4. Serve chilled and enjoy the creamy goodness!

2. Fluffy Half & Half Pancakes

• Ingredients:
• 1 cup of all-purpose flour
• 1 tablespoon of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of half & half
• 1 large egg
• 2 tablespoons of melted butter

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the half & half, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat and grease lightly with butter or cooking spray.
5. Pour 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface.
6. Flip the pancake and cook for another minute or until golden brown.
7. Serve with your favorite toppings and savor the fluffy goodness!

Delectable Dinner Creations

1. Creamy Mushroom Pasta with Half & Half

• Ingredients:
• 8 ounces of pasta (your choice)
• 2 tablespoons of olive oil
• 1 pound of mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup of vegetable broth
• 1 cup of half & half
• Salt and pepper to taste
• Fresh parsley for garnish

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the mushrooms and sauté until golden brown.
4. Stir in the minced garlic and cook for another minute.
5. Pour in the vegetable broth and half & half, and season with salt and pepper.
6. Simmer the sauce for about 5 minutes until it thickens slightly.
7. Add the cooked pasta to the skillet and toss until well coated with the creamy mushroom sauce.
8. Garnish with fresh parsley and serve the pasta hot.

2. Half & Half Chicken Pot Pie

• Ingredients:
• 1 pound of boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon of olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup of frozen peas
• 1 cup of half & half
• 1 cup of chicken broth
• 2 tablespoons of all-purpose flour
• Salt and pepper to taste
• Store-bought pie crust

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Sauté the onion, carrots, and celery until they start to soften.
4. Stir in the frozen peas, cooked chicken, and flour, and cook for another minute.
5. Pour in the half & half and chicken broth, and season with salt and pepper.
6. Simmer the mixture until the sauce thickens.
7. Transfer the chicken mixture to a baking dish and cover with the pie crust.
8. Bake for 25-30 minutes or until the crust is golden brown.
9. Allow it to cool slightly before serving the comforting chicken pot pie.

Conclusion