Study finds drinking more milk growing up is associated with increased height at 17

(Family Features) Drinking real dairy milk is especially important for growing kids, and new research suggests regularly drinking more milk throughout childhood is associated with an increase in teenage height, according to a new study in “The Journal of Nutrition.”¹

Researchers followed more than 700 kids from the time they were born, analyzing their height and diet from ages 2-17, and found each additional glass of milk kids drank per day throughout childhood increased their height at age 17 by around 0.39 centimeters. That means the more milk kids drank regularly growing up, the taller they were. Water and other beverages, including 100 percent juice and sugar-sweetened beverages, didn’t have the same effect.

These findings add to a growing body of research that suggests regularly drinking milk during the growing years is associated with greater height in the teen years, while regularly skipping milk or drinking non-dairy milk alternatives, like almond or soy milk, is linked to shorter height.^{2, 3, 4}

The 2015-2020 Dietary Guidelines for Americans recommend two cups of milk and milk products each day for kids ages 2-3, two and a half cups each day for kids 4-8 and three cups each day for kids 9-18. While it’s hard for kids to get nutrients they need to grow strong without milk in their diets, eighty-five percent of Americans fall short of these daily recommendations, which includes most children over 3 years old.^{5, 6}

Serving an eight-ounce glass of milk alongside meals or snacks is an easy way to give kids nine essential nutrients, including high-quality protein, and get them closer to these recommendations. Try pairing these homemade cereal bars from Jamielyn Nye, author of iheartnaptime.net, with a cold glass of milk for an easy after-school snack, and find more kid-approved recipes at pourmoremilk.com.

Homemade Cereal Bars

Recipe courtesy of Jamielyn Nye, author of iheartnaptime.net, on behalf of Milk Life

Servings: 16

• 1/2       cup peanut butter
• 1/2       cup honey
• 1/2       teaspoon vanilla
• 3 1/2    cups dry cereal

1. Line 8-by-8-inch pan with parchment paper and set aside.
2. In a medium size sauce pan, combine peanut butter and honey and cook 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
3. Add in dry cereal and stir until completely coated then press into lined pan. Use piece of parchment paper to press firmly down on bars.
4. Refrigerate bars 1 hour, or until ready to serve.
5. Serve with eight-ounce glass of milk.

Nutritional information per serving: 180 calories; 4 1/2 g fat; 1 g saturated fat; 5 mg cholesterol; 10 g protein; 26 g carbohydrates; 1 g fiber; 160 mg sodium; 306 mg calcium (30% of daily value). Nutrition figures include an eight-ounce glass of fat free milk. 
 

¹Marshall TA, Curtis AM, Cavanaugh JE, Warren JJ, Levy SM. Higher longitudinal milk intakes are associated with increased height in a birth cohort followed for 17 years. The Journal of Nutrition. 2018;148(7):1144-1149.

²Wiley AS. Does milk make children grow? Releationships between milk consumption and height in NHANES 1999-2002. American Journal of Human Biology. 2005;17(4):425-441.

³Rockell JEP, Williams SM, Taylor RW, Grant AM, Jones IE, Goulding A. Two-year changes in bone and body composition in young children with a history of prolonged milk avoidance. Osteoporosis International. 2005;16(9):1016-1023.

⁴ Morency M, Birken CS, Lebovic G, Chen Y,  L’Abbé M, Lee GJ, Maguire JL and the TARGet Kids! Collaboration. Association between noncow milk beverage consumption and childhood height. American Journal of Clinical Nutrition. 2017;106(2):597-602.

⁵ Krebs-Smith SM, Guenther PM, Subar AF, Kirkpatrick SI, Dodd KW. Americans do not meet federal dietary recommendations. The Journal of Nutrition. 2010;140:1832-1838.

⁶ U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015. 8th Edition, 2015.

Source: MilkPEP

(Family Features) For many people, the New Year brings the resolve to just say no to indulgent food and drink, to inactivity and to a host of other unhealthy habits.

However, you can also approach your reset with balance and positive thinking. This can be your year to say "yes" and rework the all-or-nothing mentality, which can be a more mindful way to reach your goals.

From eating with purpose to finding healthier options for tasty meals, making small changes can help you reap rewards throughout the year. Start 2018 with a clean slate of practical and attainable eating goals that are realistic for the life you want to lead by shopping at a grocery store like ALDI, a one-stop shop with a wide selection of high-quality, affordable food choices. Whether you follow a paleo, plant-based or organic eating plan, all of the following nutritious options can be incorporated into your lifestyle and budget for less than $20:

• SimplyNature Organic Coconut Oil: This trendy ingredient can elevate better-for-you recipes like this Cranberry Orange Chia Granola. You can also use it as a replacement for butter or vegetable oil because it's a versatile choice for both sweet and savory dishes.
• SimplyNature Chia Seeds: Use chia seeds to top your smoothie, overnight oats or make chia pudding in the morning for an easy way to power up the most important meal of the day. Chia seeds serve up protein, fiber and antioxidants. 
• Earth Grown Black Bean or Veggie Burgers: If you follow a vegetarian or vegan diet, or just want to join the Meatless Monday movement, black bean burgers are one option to try. 
• Earth Grown Vegan Shredded Cheese: This dairy-free cheese is a tasty addition to vegan recipes. 
• SimplyNature Organic Popcorn: Movie nights call for popcorn, and this organic version can quickly become a family favorite. Each serving provides 3 grams of both fiber and protein.

Part of making healthy choices includes finding quick and easy recipes. Discover how easy it is to make fresh meals at home with this better-for-you recipe and find more options at aldi.us.

Cranberry Orange Chia Granola

Recipe courtesy of Chef Linsey, ALDI Test Kitchen

• 2 1/2 cups Millville Old Fashioned Oats
• 6 ounces Southern Grove Shelled Pistachios, chopped
• 1/4 cup SimplyNature Chia Seeds
• 5 ounces Southern Grove Dried Cranberries
• 1 tablespoon orange zest
• 3/4 cup SimplyNature Organic Wildflower Honey
• 3 tablespoons SimplyNature Organic Coconut Oil
• 1 teaspoon Stonemill Essentials Pure Vanilla
• 1/2 teaspoon Stonemill Essentials Ground Cinnamon
• 1/2 teaspoon ground Stonemill Essentials Sea Salt Grinder

1. Heat oven to 325 F.
2. In large bowl, combine oats, pistachios, chia seeds, cranberries and orange zest. Toss until orange zest is evenly distributed.
3. In separate medium bowl, combine honey, coconut oil, vanilla, cinnamon and salt. Heat in microwave 1 minute; stir. Continue cooking in 30-second intervals until coconut oil is melted.
4. Add honey mixture to oat mixture. Toss until thoroughly coated. Transfer to parchment- or foil-lined baking sheet. Spread into even layer and bake in center of oven 20 minutes. Stir and continue cooking until evenly browned, about 10-15 minutes.
5. Remove from oven and cool to room temperature. Serve with yogurt or enjoy on its own.

Note: Granola can be stored in airtight container up to 3 weeks.

Source: ALDI

(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.

Bunny-Faced Microwave Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb

• 1/3       cup instant oats
• 3/4       cup fat free milk
• 1/4       teaspoon cinnamon
• 1/4       teaspoon vanilla                                                           
• 1          teaspoon brown sugar
• 2/3       small banana
• 2          fresh blueberries
• 1/2       small strawberry
• chocolate syrup (optional)

1. In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.
2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.
3. Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.
4. Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.
5. Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

(Family Features) The New Year is a great time to reflect on your life and think about what you can do to become happier and healthier. There are many resolutions you can make, but one that can benefit you, your family, your community and the planet is eating more organic food. It can also be easier than you think.

To be USDA-Certified Organic, food must be grown without toxic synthetic pesticides and herbicides, genetically engineered ingredients (also called GMOs), antibiotics or artificial growth hormones.

“Simply put, organic is better for you and the environment. When you’re eating organic foods, you’re keeping harmful chemicals and GMOs out of your body and some studies have shown that organic farming produces more nutrient-dense crops,” said Arjan Stephens, executive vice president, sales and marketing at Nature’s Path. “Organic farming supports a healthier planet by not adding chemicals to the air, water and soil, as well as keeping them away from you and future generations.”

Going organic is simple; you can start small and feel good knowing that every time you choose organic it benefits you and the environment. Here are three ways to go organic this year:

• Look Inside Your Pantry: Fresh fruits and vegetables may be the first thing that come to mind when you think about organic, but don’t forget about your pantry. Staples such as flour, sugar, vegetable oil, peanut butter and more can be swapped out for organic options and make it easier to have organic food as part of every meal.

• Start with What You Eat Everyday: A good place to start is with the foods you consume every day. If you and your family start each morning with a bowl of cereal, try eating organic cereal like Nature's Path, which has an extensive line of cereals (as well as waffles, granola, oatmeal and granola bars) that are all USDA-Certified Organic, or try this tasty, organic recipe for an Oatmeal Latte.

• Think Outside the Cart: You may think that organic food costs more, but you can find less expensive options by shopping at your local farmer’s market, comparing prices online, buying in bulk (which is better for the environment) and even growing some of your own food.

Going organic can be easy, delicious and good for you and the planet. For more tips on going organic, visit blog.naturespath.com/.

Oatmeal Latte

• 2/3       cup water
• 1/3       cup vanilla soy milk
• 1/2       cup Nature’s Path Original Hot Oatmeal
• pinch of salt
• 2          tablespoons brown sugar
• 1-2       shots espresso, for topping
• 1/2       cup warm vanilla soy milk, for topping
• Nature’s Path Flax Plus Vanilla Almond Granola, for topping
• pinch of cinnamon, for topping

1. In small saucepan, bring water and soy milk to simmer over medium-high heat.
2. Add oats and salt. Turn heat to medium and cook until oatmeal reaches desired consistency. Stir in brown sugar and transfer to bowl or mug.
3. Using steamer, milk frother or whisk, froth warm milk until foamy.
4. Top oatmeal with espresso and frothed milk. Stir gently. Top with granola and cinnamon.

Source: Nature’s Path

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8 ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

When it's cold outside, start up the fireplace, get your favorite slippers on, wrap up in a warm blanket and snuggle on the couch with this delicious White Hot Chocolate. Find more recipes at Culinary.net.

White Hot Chocolate

• 3 cups Half & Half
• 2/3 cup white chocolate baking pieces
• 1 3 inch cinnamon stick
• 1/8 tsp ground nutmeg
• 1 tsp vanilla
• 1/4 tsp almond extract
• Ground Cinnamon (optional)
• Whipped Cream (optional)

1. In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.
2. Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick.
3. Add in vanilla and almond extract. Stir until mixed through.
4. Pour into your favorite mug(s). Top with whipped cream and sprinkle with ground cinnamon.

Recipe adapted from Better Homes and Gardens Cookbook.

Watch this video to see how to make this delicious recipe!

Source: Culinary.net

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

• Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
• Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
• Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1          pound Brussels sprouts, trimmed and halved lengthwise
• 2          tablespoons extra-virgin olive oil
• pinch of salt
• freshly ground black pepper, to taste
• 1          cup red California grapes
• 2          tablespoons ready-to-use balsamic glaze

1. Heat oven to 450° F. 
2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.

Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

• 1          pound green or red California grapes, divided
• 1          tablespoon lemon juice
• 3/4       cup sugar
• 1/4       cup water
• 1/3       cup heavy cream (optional)
• large pinch of salt
• ice cream

1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 3          large eggs
• 2/3       cup all-purpose flour
• 2/3       cup low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted
• butter, divided
• 2          cups red California
• grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve. 

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

• 3          tablespoons Filippo Berio Olive Oil
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          tablespoon chopped fresh rosemary
• 4          teaspoons grainy mustard
• 1          bone-in leg of lamb (about 6 pounds)
• 2          cloves garlic, thinly sliced
• 1          teaspoon salt
• 1          teaspoon pepper
• 3          onions, quartered
• 1          cup water

Gravy:

• 3          tablespoons all-purpose flour
• 1/2       cup dry red wine
• 4          cups chicken stock
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          sprig fresh rosemary
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
4. Transfer lamb to carving board and tent with foil.
5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

• 1 1/2    cups graham cracker crumbs
• 1/3       cup Filippo Berio Extra Light Olive Oil
• 1/4       cup packed brown sugar

Filling:

• 3/4       cup chopped bittersweet chocolate
• 1          tablespoon Filippo Berio Classic Balsamic Glaze
• 3          packages (8 ounces each) brick-style cream cheese, room temperature
• 1          cup granulated sugar
• 3          eggs
• 1          cup sour cream
• 1          teaspoon vanilla

Cherry Topping:

• 3          cups frozen cherries
• 3/4       cup packed brown sugar
• 1          tablespoon Filippo Berio Olive Oil
• 1/2       cup water, plus 2 tablespoons, divided
• 2          tablespoons cornstarch
• 2          tablespoons Filippo Berio Classic Balsamic Glaze

1. To make Crust: Heat oven to 350° F.
2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

• 1 1/2    pounds roasted beets
• 2          cups microgreens
• 4          ounces goat cheese, crumbled
• 1/4       cup chopped toasted hazelnuts
• 2          tablespoons Filippo Berio Classic Balsamic Glaze
• 1/4       teaspoon flaked sea salt
• 1/4       teaspoon cracked pepper

1. Heat oven to 400° F.
2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
• 4          slices rustic Italian bread, about 3/4-inch thick
• 1          large clove garlic, halved
• 2          small ripe avocados, peeled and pitted
• 1          tablespoon lemon juice
• 1/4       cup torn fresh basil, divided
• 1/2       teaspoon salt, divided
• 1/2       teaspoon pepper, divided
• 1          large ripe tomato, sliced
• 8          ounces fresh mozzarella cheese, sliced
• 1/4       teaspoon hot pepper flakes
• 1/4       cup Filippo Berio Classic Balsamic Glaze

1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

(Family Features) Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.

Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil or sweet Quick Berry Crumbles a la Mode. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created these succulent recipes with less sugar by using Truvia Natural Sweetener, made with the sweetest part of the stevia leaf without added calories, and Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,”copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Quick Berry Crumbles a la Mode

Recipe courtesy of Devin Alexander from “You Can Have It!,”copyright American Diabetes Association
Servings: 6

• 6          cups fresh mixed berries
• 1 1/2    tablespoons plus 1/2 tablespoon Truvia Natural Sweetener, divided
• 2          tablespoons plus 2 tablespoons whole-grain oat flour, divided
• 1/3       cup stevia-sweetened natural vanilla protein powder (about 30 grams)
• 1/2       teaspoon ground cinnamon
• 1 1/2    tablespoons vegan butter
• 1 1/2    cups high-protein, low-calorie, stevia-sweetened vanilla ice cream

1. Heat oven to 400° F.
2. In medium mixing bowl, stir together berries, 1 1/2 tablespoons natural sweetener and 2 tablespoons flour until well combined. Spoon mixed berries evenly (about 3/4 cup in each) among six ramekins (4 1/2 inches in diameter; 1-1 1/2 cups capacity). Place ramekins on baking sheet large enough to hold them in single layer so they sit flat.
3. Add remaining flour, protein powder, remaining natural sweetener, cinnamon and vegan butter to small mixing bowl. Using fork or pastry blender, stir flour mixture together to create crumble. Divide crumble evenly over top of fruit in ramekins (about 1 1/2 tablespoons per ramekin).
4. Bake until crumble is golden on top and berries are hot throughout, about 14-20 minutes. Let crumbles cool 3 minutes. Top each with 1/4 cup ice cream for serving.
5. Cover any remaining crumbles with plastic wrap and store in refrigerator up to 3 days. Reheat in oven then top with ice cream just before serving.

Source: Truvia

Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.

Marshmallow Crescent Puffs

• 1/4 cup granulated sugar
• 2 TBS all-purpose flour
• 1 Tsp cinnamon
• 2 cans refrigerated crescent dinner rolls
• 16 large marshmallows
• 1/4 cup butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 teaspoons of milk
• 1/4 cup chopped nuts (optional)

1. Preheat oven to 375° F.  Spray muffin pan with non-stick cooking spray.  
2. In a bowl, mix sugar, flour and cinnamon.
3. Seperate crescent dough into 16 triangles.  Dip 1 marshmallow into the melted butter, then roll in the sugar mixture.  Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry.  Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
4. Bake 12-15 minutes or until golden brown.  Let cool for 1 minute.  Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
5. How to make glaze:  Mix powdered sugar, vanilla and milk.  Add more milk if needed to get desired consistency.
6. Drizzle glaze over warm rolls.  Sprinkle with nuts (optional).  
7. Serve warm.

Recipe adapted from Pillsbury.

Source: Culinary.net