Goat Milk

 

 

Have an eye for a cold and creamy dessert?

 

Yogurt is high in calcium and protein and includes bacteria that are beneficial to digestion and goat milk yogurt is always cool and refreshing.

 

Similarly, goat milk yogurt desserts are a great way to “chill out” from the summer heat and this dessert recipe is doubly so! Cold and creamy, with just a hint of that unique goat milk tang, yogurt goes well in many cold and frozen treats.  Add the tangy taste of yogurt to the zip of lemon in a cold dessert, and you can feel your body temperature dropping as you Eat and Enjoy…………..

 

These Yogurt Lemon Squares are delicious, elegant, and amazingly simple to create.

 

Ingredients

 

• 1 3 oz. box lemon gelatin
• 1 cup boiling water
• 1 cup goat milk yogurt
• 2 Tbsp. goat milk

 

Directions:

 

• Add the boiling water to the gelatin, and stir until completely dissolved. In another bowl, mix the yogurt and milk together until smooth. Pour the yogurt mixture into the gelatin, stirring to combine thoroughly.
• Lightly spray the bottom and sides of an 8″x8″ pan with cooking spray. Pour the mixture into the pan, and chill in the refrigerator for several hours until completely set. Cut into squares, carefully remove with a spatula, and serve.

 

How to enjoy Yogurt Lemon Squares?

 

Yogurt lemon squares go well with graham crackers or other lightly-sweetened cookies, as well as fruit. Top with whipped topping, powdered sugar (just before serving otherwise, it will melt), or a lemon twist.

 

Instead of squares, you could also make “rounds” by using a muffin pan instead of a square pan. Or, if you have kids, use a gelatin mold to create a dessert that will really make them smile. You can also make yogurt lemon “ice cubes” by using an ice cube tray. And one thing I am certain is………summer will be a lot cooler with this dessert on the menu.

 

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Flan is a delicious dessert that is easy to cook.

 

Pumpkin Flan can be served warm or chilled. The flan can be prepared 2 days in advance and kept covered and refrigerated. The recipe serves 8.

 

Ingredients:

 

• 5 eggs
• 1/3 cup sugar
• 1 1/2 cups whole goat milk
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1/3 cup water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

 

Instructions:

 

First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (broiler pan). Hold down the cake pan so it won’t float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

 

Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely ( use tongs if you have one) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but do not worry.

 

Beat together the eggs and the 1 3/4 cups sugar. Add the salt, water, cinnamon, vanilla, pumpkin puree and  goat milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 30 minutes or until the custard has set. Test by gently pushing custard in center with back of the spoon. When baked, a crevice about 3/8 inch deep will form.

 

Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it. To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup. The flan will slowly slip free and the caramel sauce flow out.

 

*You may want to read the instructions again before you start the process in order to have a better understanding of the hot-water-bath method, if you are new to it.

 

Nutritional facts:

The Pumpkin Flan contains 259 Calories per serving; – Protein 6.9g, Carbohydrates 49.3g, Fat 4.8g, Cholesterol 118.4mg and Sodium 273.5mg.

 

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Milk Bastilla

 

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Now that you know the various types of goat milk available in the market, you can now explore your potential in the new Cream Pie Milkshake.

 

Cream Pie Milkshake Recipe.

 

The milkshake recipe uses whole goat milk and no ice cream  for a delicious, healthy, ice-cold treat that tastes like an entire cream pie in a glass. If your kids do not favor drinking goat milk, the recipe will have them gulp extra then you ever expected.

 

Mix the following in a blender until smooth:

 

• 1/2 cup goat milk
• 1 cup ice
• 1 Tbsp. instant pudding powder, any flavor
• 1 Tbsp. graham cracker crumbs
• 1 Tbsp. whipped topping

 

Pour into a glass and garnish with extra graham cracker crumbs and whipped topping, if desired. Recipe is only for one glass, so make extra if you could because it is yummy.  Enjoy!

 

 

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