CCF Newsletter - Winter 2009

Dear Chef,

Welcome to the first e-newsletter for the Chef & Child Foundation. We are very excited to make this quarterly e-newsletter available to you to keep you up to date with the latest in CCF news, events, and activities. Also, and very importantly, you will have a venue to show what you are doing on a grassroots level in your community. Without your support and dedication we would not be accomplishing the great things we are today. One of the most important green issues in our country is the diet and health of children. They are our future and will determine health costs and productivity in the United States. We, as chefs, can help in a big way. I am really looking forward to hearing about the creative ways you are making a difference. Please share this information with chapter members and CCF supporters. Everyone is welcome to subscribe to the newsletter.

Each newsletter will include special messages on how you can help support CCF and our mission to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity. With the holidays fast approaching, many people are looking for unique holiday ideas. Donations to nonprofit organizations are a great gift idea for family, co-workers, and friends. CCF activities are funded by donations which are 100% tax deductible. With tax season right around the corner, don’t forget the extra advantage of giving charitable gifts this holiday season. Gift donations made will have special acknowledgements sent to the recipients and a tax deduction receipt mailed to the donor. ACF chapters can also route their donations through CCF to other non profit agencies by using the CCF charity form. The donations will be properly routed to the charity of choice with 80% to the charity and 20% going to CCF national projects.

I know you will enjoy the newsletter. We are blessed to have Phil Cragg, CEC, CCE, AAC, as our editor and Dr. Nancy Berkhoff, RD, CCE, AAC, as our co-editor. Please let us know what you think. Thank you again for supporting Chef & Child Foundation.

Elizabeth Mikesell, CEC, AAC
Chef & Child Foundation Chair

Using Yogurt

by Nancy Berkoff, RD, EdD, CCE

Don’t you just love those coupons for “purchase five cans of fruit, get one free” or “two gallons of milk for the price of one” or “one free container of yogurt with the purchase of ten?” The price is absolutely right. The issue becomes, what in the world do I do with all these ingredients!? You get out the blender!

Canned fruit (or ripened fresh, or thawed frozen), milk and yogurt combine for fast breakfasts or afternoon liquid snacks. If you prepare a big batch, you can freeze some of it in individual cups, ice cube trays, or small bowls for a frozen treat. If you’re feeling creative, you can bake off a pie crust or make a graham or cookie crumb crust, fill it with your yogurt mixture and freeze it for a creamy, frozen pie. You can add cold cereal or granola for a slurpy, crunchy snack bowl. If you still have extra, you can add it to pancake batter or muffin mix as part of the liquid called for in the recipe. Once you’ve hit on the right combination, though, you’ll not have to worry about too many left overs.

As a side note, yogurt can be frozen, right in the container, until ready to use. Frozen yogurt can be eaten as a snack or thawed in the refrigerator for later use. Save the syrup or juice drained from canned fruit and use it in fresh fruit salads, as part of the liquid in sweet recipes or to use instead of sugar on top of grapefruit or hot cereal.

As another side note, you can use cottage cheese instead of yogurt in these recipes. You’ll need to add an extra step. Place cottage cheese in a blender with a small amount of milk and puree it and you'll get a creamy, tangy blender. If you like, you can sweeten it with a small amount of sugar, maple syrup, fruit juice or juice or syrup drained from canned fruit. Now you’ve got an option when cottage cheese is a better buy than yogurt.

The recipes we’ve included use low fat milk. You can use any form of fresh milk or reconstituted dry milk, soy or rice milk. You can switch the type of fruit, depending on what looks good when you shop. You’ll note that these recipes are a good place to use up overripe bananas. We’ve also included some nutrition information for you. All these recipes can be served cold, stored in the refrigerator for about three days or frozen for up to two months.


Citrus Milk Burst

Makes about four servings

  • ¾ cup orange, lemon or vanilla yogurt
  • 2 tbs. orange juice concentrate
  • ¼ cup canned mandarin oranges, drained
  • 1½ cups milk, chilled

Place yogurt, orange juice concentrate and oranges in blender or food processor canister. Cover and blend until sherbet is smooth. Add milk and extract and blend until well combined. Serve chilled. Extra portions can be frozen for a quick and healthy snack.


  • To make this a very low fat beverage, use nonfat milk and yogurt.
  • The orange juice concentrate and canned oranges add additional Vitamin C.

Eye Opener Smoothie

Makes about four servings

  • 1¼ cup milk, chilled
  • ½ cup carrot juice
  • ½ cup canned crushed pineapple, drained
  • ½ cup vanilla, lemon, peach or orange yogurt

Combine all ingredients in a blender or food processor canister. Blend until smooth and pineapple is thoroughly pureed. Serve chilled.


  • If carrot juice is not available, ½ cup mango nectar or mango pulp may be substituted.
  • This recipe is packed full of Vitamin A!

Pina Leche or Party Licuado

Makes about three servings

  • 1½ cups milk, chilled
  • ½ cup canned crushed pineapple, drained
  • 2 tbs. lemon or orange yogurt
  • ¼ tsp. vanilla extract

Place all ingredients in a blender or food processor canister. Cover and blend until smooth. Serve chilled. Refrigerate extra portions and re-blend before serving.

More Recipes

Local Chapter Corner

Childhood Nutrition Day

In 1995, the American Culinary Federation Chef & Child Foundation, Inc. reached out across America with its first Childhood Hunger Day national awareness campaign. The name was changed to Childhood Nutrition Day in 2009 and is celebrated on or around Oct. 16. See what great events chefs in ACF chapters across the nation held to raise awareness for childhood nutrition. More

Programs and Tools

That's Fresh - Kids Cooking Teams [PDF]

Need an idea for an awareness activity to implement in your community? The That’s Fresh Kids Cooking (3.33 MB) program has recently been rewritten and is now available for download. Hit a Homerun for Nutrition is also available as an easy nutritional project that kids really enjoy.

Check out the Programs section on our Web site for more information.

Support Our Mission

Chef & Child Foundation relies on the support of generous sponsors and donors to continue to fulfill its mission “to educate children and families in understanding proper nutrition through community-based initiatives led by American Culinary Federation chef members and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.”

Donate today by calling (800) 624-9458, ext. 102, or by mailing a check to Chef & Child Foundation, 180 Center Place Way, St. Augustine, FL 32095.

Chef & Child Foundation Logo Meet the Chef & Child Foundation Board

  • Elizabeth Mikesell, CEC, AAC, Chairwoman
  • Phil Cragg, CEC, CCE, AAC, Communication
  • Brad Everett, Education
  • Ira Fingerman, Fundraising
  • Jean Hull, CCE, AAC, Liaison
  • Lynn Krause, CEPC, AAC, Central Regional Chair
  • D’Aun Carrell, Central Regional Co-Chair
  • Phil Cragg, CEC, CCE, AAC, Northeast Regional Chair
  • Kyle Shadix, CCC, MS, RD, Northeast Regional Co-Chair
  • John Maxwell, CCE, CEC, AAC, Southeast Regional Chair
  • Malika Robins, CEC, FMP, Southeast Regional Co-Chair
  • Patti Curfman, CEC, CEPC, AAC, Western Regional Chair
  • Joe Eidem, CEC, AAC, Western Regional Co-Chair