Page 4 January 7, 2016 • • • Banana Mango Smoothie and Almond Twirl Bread Ingredients smoothie • 1 cup Reduced Fat Lactaid Milk • 1/2 cup sliced bananas, frozen • 3/4 cup cubed mango, frozen • 1/4 cup cooked white beans, rinsed • 2 tablespoons chopped walnuts • 1/8 teaspoon vanilla extract • Dash cinnamon almond twirl bread Bread: • 4 1/4 cups all-purpose flour • 1 package active dry yeast • 1 cup Lactaid Reduced Fat Milk • 1/3 cup granulated sugar • 1/3 cup butter • 1/2 teaspoon salt • 2 eggs Almond Filling: • 1/3 cup granulated sugar • 2 tablespoons butter, softened • 1/4 teaspoon ground cardamom or cinnamon • 1/2 cup ground almonds Icing: • 1 cup sifted powdered sugar • 1 teaspoon vanilla extract • 3 teaspoons Lactaid Reduced Fat Milk • 2 tablespoons sliced almonds, toasted Preparation smoothie Place all ingredients into a blender. Blend on high until smooth (about 1 minute). bread 1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir1 cup Lactaid Reduced Fat Milk, 1/3 cup granulated sugar, butter and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for three minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (three to five minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about one hour). 2. Sprinkle with Almond Filling, spreading evenly. Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes). 3. Bake in a 350-degree oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool. almond filling In a small bowl stir together 1/3 cup sugar, 2 tablespoons butter, softened, and 1/4 teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in 1/2 cup ground almonds. icing In a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons Lactaid to make of drizzling consistency. Drizzle over bread. Top with sliced almonds. •
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