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Breast Milk Recipes

SPARKLING PEACHES & CREAM

• 2 ¼ cups breast milk
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 - (16 ounce) package frozen unsweetened peach slices
• 1 - (12 ounce) can lemon-lime carbonated beverage, chilled

Directions: In a blender container, combine breast milk, sugar, and vanilla. Add half of the peaches. Cover; blend until smooth. Add remaining peaches. Cover; blend until smooth. Transfer to pitcher. Slowly pour in carbonated beverage. Stir gently. Serve immediately. Makes 6 (8 ounce) servings.

PEACHES & CREAM SMOOTHIE

• 8 ounces breast milk
• 1 packet instant oatmeal
• 1 peach, canned in natural juice or fresh peach pitted
• 1 scoop vanilla low fat yogurt
• 1/8 tsp. vanilla extract
• 1/2 tsp. grated orange zest or 1 tsp. orange marmalade
• 4 or 5 ice cubes

Directions: Combine in blender and process until smooth.

STRAWBERRY SURPRISE

• 1 cup breast milk
• 8 ounces frozen strawberries
• 3 ounces orange juice concentrate
• 1 banana frozen - cut in chunks prior to freezing
• 1 cup pineapple chunks

Directions: Blend all ingredients in blender until smooth and serve.

PEACHY KEEN SHAKE

• 1 - (8 ounce) carton raspberry low-fat yogurt
• 1 cup frozen unsweetened peach slices
• 1½ cups breast milk
• 1 tablespoon honey or sugar
• 1/2 teaspoon vanilla

Directions: In a blender container combine yogurt, peaches and honey or sugar. Cover and blend until nearly smooth. Add breast milk and vanilla. Cover and blend until smooth. Pour into glasses; serve immediately. Makes 4 (7 ounce) servings.

THE PUBLIC HEALTH SMOOTHIE

• 1/2 cup breast milk
• 1/4 cup low fat vanilla yogurt
• 1/2 cup orange juice
• 1 banana without the peel
• 1 Golden Delicious apple with the peel, but without the seeds
• sprinkle of walnuts or pecans.

Directions: Blend thoroughly and enjoy.

TROPICAL ORANGE SMOOTHIE

• 1 ripe medium banana, cut up
• 1 (8 ounce) can crushed pineapple (juice pack), chilled
• 1/2 (6 ounce) can frozen orange juice concentrate (1/3 cup)
• 1½ cups vanilla low fat ice cream
• 1 cup breast milk
• Shredded coconut, toasted

Directions: In a blender container, combine banana, un-drained pineapple, and orange juice concentrate. Cover and blend until almost smooth. Add low fat ice cream and breast milk. Cover and blend until smooth. Pour into glasses. Top each serving with a little toasted coconut; serve immediately. Makes 4 (8-ounce) servings.

FRENCH TOAST STRATA WITH CARAMEL SAUCE

• 10 slices whole-wheat bread
• 1½ cups breast milk
• 2 large eggs plus 4 large egg whites, or 1 cup fat-free liquid egg substitute
• 1/3 cup firmly packed dark brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Caramel sauce (optional -- see recipe below)

Directions: Lightly coat a shallow 2-quart baking dish or casserole with a nonstick vegetable spray. Arrange half the bread slices in the bottom of the dish (it may be a tight fit). Reserve the remaining bread slices to layer on top. Combine all remaining ingredients and mix well with a wire whisk or eggbeater. Pour half the mixture evenly over the bread in the baking dish. Layer the remaining bread on top and cover with the remaining egg mixture. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350°F. Remove the dish from the refrigerator and spray the bread lightly with nonstick vegetable spray. Bake until lightly browned, 30 to 35 minutes. Cut into six pie-shaped wedges and serve with the Caramel Topping. Makes 6 servings.

Creamy Corn Chowder

• 1 lb. bacon
• 1 stick celery
• 1 onion
• 4 cup diced potatoes
• 2 tsp. butter
• 2 cup breast milk1 (13 ounce) can evaporated milk
• 2 (15 ounce) cans corn (1 plain, drained, 1 creamed)
• 1 cup water

Directions: Dice bacon; fry crisp. Drain off grease. Saute diced onion and celery in butter. Add diced potatoes; pour 1 cup water and cover. Cook 20 minutes. Add corn. Stir in breast milk and evaporated milk. Heat to serve. Sprinkle bacon on top.

Apple Muffins

• 2 cup whole wheat flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 cup breast milk2 egg whites
• 1 Tbsp vegetable oil
• 1/4 cup honey
• 1 cup finely chopped, apple

Directions: Mix dry ingredients thoroughly. In a separate bowl, mix remaining ingredients. Beat and fold in egg white and add to the dry ingredients. Stir until moist. Fill muffin tins and bake at 375° for 20 minutes.