Fruity Cereal Milk Recipes

FRUITY CEREAL BARS

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients., Press into a 13x9-in. pan coated with cooking spray; cool completely. Cut into squares.

FRUITY CEREAL MILK™

Steps:

• Follow the recipe for cereal milk, substituting 100 g (2 cups) Fruity Pebbles for the cornflakes; do not toast the Fruity Pebbles. After measuring, crush the cereal with your hands to the texture of coarse sand or gravel, then steep the milk.
• If you're not into the color of this finished milk, add a few drops of food coloring to make it any fruity color you please.

CRUNCHY FRUIT & NUT CEREAL

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter porridge oats and nuts on a baking sheet. Cook for 8-10 mins or until lightly golden.
• Remove and cool, then mix with fruit and cereal. Serve with skimmed milk or fat-free yogurt.

FRUITY CEREAL MILK™ ICE CREAM

Steps:

• Bloom the gelatin (see page 29).
• Warm a little bit of the fruity cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining fruity cereal milk, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.
• Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
• Instead of a whisk, use a hand blender to mix the ice cream base.

FRUITY CEREAL DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease the donut pans with nonstick spray.
• In a medium bowl, combine the cereal and milk for the glaze. Set aside to soak while you make the donuts, about 20 minutes. Strain into a clean bowl, pressing on the cereal to extract as much milk as possible.
• Make the donuts: In a medium bowl, combine the flour, crushed cereal, baking powder, baking soda, and salt. Stir to combine.
• In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Add the dry ingredients and whisk until there are no lumps.
• Transfer the batter to a piping bag or zip-top bag with a corner cut off. Pipe the batter into the prepared donut pans. Leave about ¼ inch (6 ml) from the rim, so they don't overflow.
• Bake for 9-10 minutes, until the donuts are just beginning to turn golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for about 20 minutes.
• Make the glaze: In a medium bowl, combine the powdered sugar and ¼ cup of the cereal milk. Whisk until smooth.
• Add the cereal for topping to a shallow dish.
• Once cooled, dip the tops of the donuts into the glaze, then into the cereal. Set on a wire rack set over a baking pan to dry for at least 20 minutes, until the glaze is no longer shiny.
• Enjoy!