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an average of four servings of milk and milk products daily. Selections from a variety of milk and milk products might include:
Milk: Whole, lowfat, skim (1 cup) 300mg; Cheeses: Cottage (1 cup) 160 mg, American (1 cup) 175 mg., Cheddar (1 cup) 205 mg., Mozzarella (1 oz.) 210 mg., Swiss (1 oz.) 270 mg.; Yogurt: Lowfat fruit (1 cup) 345 mg., Plain lowfat (1 cup) 415 mg.; Ice Cream: Ice Cream or ice milk (1/2 cup) 90 mg., Ice milk, soft serve (1/2 cup) 140 mg., Milkshake, chocolate (10 1/2 oz.) 400 mg. (mg values are rounded for easy reference).
Although the calcium RDA for adults was not increased from 800 mg., the subcommittee “emphasized that its recommendations do not address the possible increased needs ol persons who may have osteoporosis and should receive medical attention.”
The following recipes from the National Dairy Council use milk or milk products and cheeses.
Raspberry sunshine torte
Crust:
1 1/4 cups coconut bar cookie crumbs
1/4 cup (1/2 stick) butter, melted
Filling:
12 thin lemon slices
2 pints vanilla ice cream, softened
1 can (8 ounces) crushed pineapple, drained
1/2 cup raspberry preserves
2 pints lemon sherbert, softened
Fresh raspberries, if desired
Fresh mint, if desired
Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. Chill. Press lemon slices against sides of springform pan. Carefully spread combined ice cream and pineapple over crust. Top with preserves. Freeze. Spread lemon sherbert over preserves. Wrap securely. Freeze. Place dessert in refrigerator 10 minutes before serving. Remove rim of pan. Place on serving platter. Garnish with raspberries and mint. Makes 12 servings.
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