Whether you’re hosting, traveling, or staying in for Thanksgiving, a hearty meal is an absolute must! This year, the American Dairy Association Indiana wants to help you prepare by sharing some of our Thanksgiving favorites.
Feel free to save, make, and share our dairy-based recipes with your family & friends! After you’ve prepared a recipe from our blog, don’t forget to share it on social media using the hashtag #MilkMade2017 to show off your dairy-inspired creations this Thanksgiving!
- 16 oz canned pumpkin
- 1 cup cottage cheese
- 2 Tbsp pure maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- dash ground black pepper
- 4 Tbsp chopped pecans, toasted
- Puree all ingredients EXCEPT pecans in food processor until smooth.
- Pour into dish and fold in toasted pecans and add a few on top for garnish.
- Use graham crackers, cinnamon pita chips or other chips to dip, or spread on whole wheat bagels for a great breakfast beginning!
Maple Syrup adds flavor plus minerals that our bodies need to function.
Pecans can be toasted in a skillet for 3-4 minutes, cooled, chopped and stored in freezer for up to 6 months.
Pecans are loaded with vitamins, minerals and protein. Make each ingredient count!
Using cottage cheese rather than sour cream lowers the fat and increases protein.