Belfonte Pumpkin Cheesecake Smoothie
Eat dessert first, but healthfully, with one of your favorite holiday desserts made sip-able! Belfonte Cottage Cheese packs protein and adds a creamy ‘cheesecake’ flavor to a pumpkin-pie inspired smoothie.
1/2 cup Belfonte Cottage Cheese
1/2 cup Belfonte Milk
1 frozen banana
1/2 cup pumpkin puree
1 Tbsp almond butter
1/4 tsp pumpkin pie spice
2 tsp real maple syrup
¼ tsp vanilla extract
Combine all ingredients in a high-powered blender and process until smooth. Pour into your favorite glass or bowl and top with granola for added crunch! If you want to up the protein ante, even more, add in your favorite vanilla protein powder.
The Thanksgiving table calls for the good stuff. This rich, creamy potato side dish featuring Belfonte Half & Half and Sour Cream is homemade comfort food at its finest – the perfect complement to your holiday ham or turkey.
3 pounds Yukon Gold potatoes, washed and thinly sliced
1 cup Belfonte Half & Half
1 cup Belfonte Sour Cream
2 shallots, thinly sliced
2 tsp garlic, minced
1 cup Gruyere cheese, finely shredded
1 cup Parmesan cheese, finely shredded (plus more for topping)
2 tsp salt
Fresh herbs for topping, such as thyme or chives
Preheat oven to 400 degrees. Combine half and half and sour cream in a large bowl. Wash potatoes and thinly slice with a mandolin slicer. If you don’t have a mandolin slicer, just be sure to slice potatoes thinly and uniformly to ensure even cooking. Add sliced potatoes to bowl with sour cream and half and half mixture. Add salt, cracked pepper to taste, shallots, and garlic.
Butter a 9×13 baking dish. Layer creamy potato mixture with cheeses and herbs in your baking dish. Be sure to top it off with a nice layer of cheese! Cover with foil. Place your baking dish on a sheet pan and bake (covered with foil) for 1 hour. Remove foil and bake uncovered for an additional half an hour, until brown and bubbly.
Top with fresh herbs and serve hot.