Dessert and Vanilla Cocoa
Coconut Tea Squares
This super-easy three-ingredient treat makes a delicious dessert any night of the week.
Prep Time: 10 minutes
Cooking Time: 12 minutes
- 1/2 cup sweetened condensed milk, such as Carnation or Eagle
- 6 slices cinnamon-raisin bread, cut into quarters with crusts removed
- 1/2 cup shredded coconut
Step 1: Heat oven to 350°F.
Step 2: Spread a teaspoon or two of milk on each quarter of bread. Top each piece with a teaspoon of the coconut.
Step 3: Place on ungreased cookie sheet, and bake until the bread begins to toast and the coconut turns light golden brown, about 10 to 12 minutes.
Each square: 46 calories, 1 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 g fiber, 2 mg cholesterol, 22 mg calcium, 0 g iron, 48 mg sodium.
This creamy drink provides 25% of the bone-building calcium that children ages 4 to 8 need for the entire day.
Prep Time: 3 minutes
Cooking Time: 6 minutes
- 1 vanilla bean, halved lengthwise
- 2 cups sugar
- 1/3 cup unsweetened cocoa
- 4 cups low-fat milk
Step 1: In a medium bowl, combine bean and sugar. Allow to sit for at least 24 hours as the bean imparts its flavor to the sugar.
Step 2: In a large saucepan over low heat, combine cocoa, 4 Tbs. of sugar, and milk. Bring slowly to the boiling point, but do not boil, whisking almost constantly for 4 to 6 minutes. Pour cocoa into cups, and serve when cool enough for children. Store remaining vanilla sugar.
Each serving: 111 calories, 6 g protein, 19 g carbohydrate, 2 g fat (1 g saturated), 1 g fiber, 7 mg cholesterol, 205 mg calcium, 1 g iron, 83 mg sodium.