Healthy recipes for mom

Dairy Council of Arizona is a paid sponsor of Sonoran Living Live

Mother's Day Specials

by Terri Verason, MS, RD
Director of Nutrition Education, Dairy Council of Arizona

Mother's Day is the perfect time to show Mom how much you love her and appreciate all she does for you.  Your family will want to make the effort to celebrate you as well.  Since you're already a super-mom, it's a day for you to rest and relax, stay out of the kitchen and let your family do the cooking for a change.  Show them these delicious recipes and encourage them to prepare them on your special day.  Not only are they healthy updates on traditional favorites, but they will also help you and your family get the three servings of milk, cheese or yogurt that you all need each day - in a delightfully delicious way.

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Zucchini Quiche
1 cup finely shredded sharp cheddar cheese
1 pound zucchini, thinly sliced
½ pound mushrooms, sliced
1 medium onion, diced
2 tablespoons butter
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup plain yogurt
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Preheat oven to 400.  Sprinkle cheddar cheese in the bottom of a pie pan.
In a small skillet, sauté onion in butter until transparent, add mushroom and zucchini and continue to sauté until tender; drain. Place half the vegetable mix on top of the cheese. Sprinkle with mozzarella cheese.
 In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining vegetables over top. Sprinkle with paprika.
 Bake for 45 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings.

Cheddar-Berry Tarts

Cooking spray
12 egg roll wrappers
8 oz sharp cheddar, diced (about 2 cups)
1 cup plain yogurt
1 large egg, lightly beaten
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup chopped pecans

Preheat oven to 350°F.   In mixing bowl, combine yogurt, egg, cinnamon, nutmeg, salt and pepper.
Stir together cheese, fruit and pecans.

Spray each muffin cup with cooking spray.  Press one egg roll wrapper down into each muffin cup. Fill each to top with some of cheese and fruit mixture.

Ladle some of yogurt mixture into each tart on top of fruit and cheese, but do not fill past top of pastry.   Bake for 15 to 20 minutes, or until pastry is golden and cream mixture is set.

Tropical Grilled Fruits with Vanilla Yogurt
Canola oil spray
1/2 pineapple, peeled, cored and cut into chunks
1 mango, peeled, pitted and cut into chunks
2 kiwifruit, peeled and sliced 1/4 inch thick
8 large strawberries, cut in half
1 cup fat free vanilla yogurt
Spray grill pan lightly with canola oil and place over high heat. When hot, add fruit. Cook until fruit is softened and lightly browned on the underside, 3 to 5 minutes.
Serve warm, topping each serving with dollop of yogurt.
Recipes adapted from Cabot Cheese.

Dairy Council of Arizona is a paid sponsor of Sonoran Living Live

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