Pumpkin Custard

(Like pumpkin pie with fewer calories and less saturated fat!)

• Beat together:
• 1 cup canned pumpkin
• 3 eggs (or equivalent of egg substitute)
• 1 ½ C. Oakhurst milk
• 1/3 C. sugar
• ½ tsp. cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. nutmeg
• ¼ tsp. ground ginger

Pour into baking dish. Sprinkle with nutmeg.

Bake in preheated 350 degree oven for about 50 minutes or until custard is set in the middle.
Serves 4.

Butternut Squash Soup

(Tastes like warm pumpkin pie!)

Combine in a saucepan:

• 1 C. canned or fresh mashed butternut squash (or pumpkin)
• 3 C. Oakhurst milk
• 3 Tbsp. dark brown sugar
• ¼ tsp. cinnamon
• ¼ tsp. allspice
• ¼ tsp. nutmeg
• ¼ tsp. ground ginger

Heat until warm – do not boil. Serve warm with a dollop of vanilla yogurt.
Serves 2-3.

Oakhurst Chai Tea

Heat 6oz. Oakhurst milk. Pour in 6oz. dark brewed tea.

• Stir in:

  • 2 tsp. sugar
  • dash cardamom or ground ginger

Old-Fashioned Cocoa

Heat 12oz. Oakhurst Low Fat Chocolate Milk.
Add one of the following extras for a special treat:

• peppermint stick candy
• 1/4 tsp. almond extract
• 1 Tbsp. cream of coconut
• 1/2 tsp. instant coffee powder (regular or decaf)
• marshmallows

Swedish Milk

Heat 12oz. Oakhurst Milk. Stir in 2 tsp. sugar and a dash of cardamom.
Serves 1.

Mocha Milk

Heat 12oz. Oakhurst Milk. Stir in 1/2-1 tsp. instant coffee powder (regular or decaf) and 2 tsp. sugar.
Serves 1.

Creamy “Apple Pie” Oatmeal

Bring 1 C. Oakhurst milk plus 1/3 C. oats to a boil. Simmer for about 10 minutes, stirring occasionally, until oats are cooked. Add thinly sliced apple, cinnamon and brown sugar to taste.
Serves 1.

Other tasty additions:

• dried cranberries or cherries
• raisins
• almonds or other nuts
• sliced banana