Strawberry Frozen Yogurt Squares

1 can (14 ounces) fat-free sweetened condensed milk, divided
Non-stick cooking spray
1 cup Post Grape-Nuts™ or similar cereal
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 package (10 ounces) frozen strawberries (about 2 1/2 cups)
3 cups fat-free strawberry yogurt

Measure 1 cup of sweetened condensed milk; set aside. Line 8x8-inch baking pan with
foil; spray with non-stick cooking spray. In medium bowl, combine cereal, cinnamon,
cloves and remainder of sweetened condensed milk. Spread cereal mixture evenly on bottom of pan, place in freezer.
Place strawberries and yogurt in a blender; cover and blend. Add 1 cup sweetened condensed milk; blend until smooth. Pour
mixture over cereal, smoothing to edges of pan. Cover with foil (or plastic wrap) and freeze 8 hours or until firm.
Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares and serve.

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Vanilla Mochaccino

2 coffee cups of strong French roast coffee
2 cups of fat-free milk
1 tablespoon of unsweetened cocoa powder
1 tablespoon of sugar
1 teaspoon vanilla extract

Brew 2 cups of French roast or espresso-style coffee and pour into a small saucepan with
milk, cocoa powder, sugar and vanilla extract; simmer for 5 minutes. Let cool for 5 minutes;
pour over ice in 2 large lidded cups and shake well before serving.
Note: This beverage can also be prepared warm. After simmering ingredients, blend with a
hand-held electric mixer to create a frothy top and pour into coffee mugs.

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Orange Cream Chiller

3 ounces orange juice concentrate
1 cup low-fat milk
½ cup nonfat Greek style plain yogurt
1 small frozen banana or 3 frozen strawberries
1 teaspoon honey
½ teaspoon vanilla extract

Place all ingredients in a blender. Blend until smooth. Serve immediately or store in refrigerator

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Cleavers Garlic Lemon Chicken over Avocado Fennel “Salsa”

This recipe is sure to please both the cooks prep time and the guests who enjoy it.
Marinate chicken breasts in cleavers garlic, lemon and herbs seasonings over night. Preheat heat your grill to 500 degrees.


While your grill heats, prep the avocado “salsa”.

2 cups diced avocado
1 cup grilled fennel, cut into strips
1 cup diced tomatoes
½ cup roasted corn kernel
¼ cup black beans
¼ cup diced red onion
¼ cup diced artichoke

1 T olive oil
1 T lemon juice
1 T lime juice
1 T srirracha or
hot chili paste
1 t minced garlic
Salt and pepper to taste

Grill chicken and serve over a large helping of “salsa”! Some mixed greens under the dish would also be a nice addition. Feel free to add some of the salsa juices over as a light dressing.

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Grilled Mesquite Pork Chop with Peach Salsa

Marinate a fresh pork chop with a generous portion of Cleavers Southwestern Mesquite Rub. Let marinate for 24 hrs. Grill to the temperature of your liking, and top with Peach Salsa

Peach Salsa
2 cups of fresh diced peaches
½ cup diced watermelon
½ cup diced cantaloupe
¼ cup diced strawberries
¼ cup diced red bell peppers
¼ cup fresh diced red onion
¼ cup fresh diced poblano peppers
2 T minced cilantro
2 T diced green onions
2 T honey
1 t minced garlic
1 T red wine vinegar
1 T olive oil
Salt and pepper to taste

Mix all ingredients and let rest for one hour before serving.
Serve over the Cleavers Mesquite Pork Chop and grilled chayote squash.

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Banana wholemeal scones

• 1 cup flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups wholemeal flour
• 1 tablespoon butter
• 2 tablespoons honey (or golden syrup)
• 1 ripe banana, mashed
• 1 cup milk

1. Preheat oven to 215degC. 
2. Sift flour, baking powder and salt into large mixing bowl, then add wholemeal flour.
3. Melt butter and honey in microwave, add mashed banana, then combine with dry ingredients. 
4. Add milk and mix to form a soft dough. If too sticky, add extra flour. 
5. Turn out onto lightly floured surface and pat into a 2cm thick round. Cut scones out and place on baking tray. 

Bake for 10-12 minutes.

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OATMEAL MUFFINS

• Preheat oven to 350°.
– Combine:
– 1 mashed banana
– 12 Splenda® packets (or sweetener of choice)
– 3 egg whites
– 2 teaspoons vanilla extract
– ½ cup unsweetened applesauce
– 1 cup unsweetened almond milk
– 2 cups fast cooking oats
– 1½ teaspoons baking powder
– 2 teaspoons cinnamon
– Fill 10 well-greased (PAM®) muffin cups.
– Bake for 12-14 minutes.

(I like to add half a cup of plain Greek yogurt for a more complete snack.)

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