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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!

Ingredients

For the topping:

  • 2 cups low fat vanilla yogurt
  • 1 cup raisins

For the pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 cup 1% low fat milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/2 cup low fat vanilla yogurt

In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

imagesIngredients
  • 1 (15-ounce) can pure pumpkin
  • 2 cups chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 (30-ounce) bag frozen cheese ravioli
  • 1/4 cup reduced-fat sour cream
  • 1/3 cup Parmesan cheese

Place a large saucepan of water over high heat. Cover and bring to a boil. While the water is coming to a boil, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until the butter melts and the mixture is heated through, about 10 minutes.

When the water comes to a boil, add the ravioli and cook according to package directions. Drain and set aside. Just before serving, stir in the sour cream as desired. Serve the ravioli on individual plates, top with pumpkin sauce and sprinkle with Parmesan cheese.

 

recipe-289x194-pumpkin_yogurt_cheesecakeIngredients
  • 1 can (14 ounces) pumpkin, chilled
  • 3 ounces reduced-fat cream cheese
  • 1 container (6 ounces) lowfat vanilla yogurt
  • 2 cups lowfat milk
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 teaspoons graham cracker crumbs, optional

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.