The aroma of a warm, fruit-filled dessert and the tangy taste of fruity popsicles brought smiles and satisfaction to several Center Township residents Thursday afternoon.

During a cooking presentation and nutrition lesson led by Georgina Hoffmaster of the Penn State Cooperative Extension in Beaver County, residents of the Sunbury Fields Apartments learned to use simple foods to enrich their diet and delight their taste buds.

Free presentations such as this one are held at senior apartment complexes throughout the county, where a program, catered to those eligible for food stamps, gives residents nutritional facts and new ways to incorporate food received from area food pantries.

Hoffmaster, a nutrition education adviser for the cooperative extension, spoke on the importance of calcium, especially for people over the age of 35.

"When we hit the age of 35 we start losing the calcium we have in our bodies," she said.

A shortage of calcium can lead to weakness in the teeth and bones and eventually osteoporosis.

She explained adults ages 19 to 50 need about three and a third cups of milk, or about 1,000 milligrams of calcium, a day. For adults older than 50, the need for calcium rises to four cups of milk or 1,200 milligrams of calcium each day.

The news surprised the five women who attended the presentation, even those already taking calcium supplements.

Hoffmaster said that in many cases, people stop drinking milk after childhood.

"After I reached a certain age, I really didn't think milk was important," she said.

For those who are lactose intolerant, Hoffmaster also distributed a list of non-dairy foods containing calcium.

The list included calcium-fortified orange juice, sardines or salmon (canned with bones), almonds, cooked dried beans, and broccoli.

After distributing a list of calcium-rich recipes, Hoffmaster and two volunteers made yogurt Popsicles, using orange juice concentrate, gelatin and yogurt.

Following the calcium discussion, Hoffmaster presented a recipe for fruit cocktail pie. The dessert, made with canned fruit cocktail, is one of the recipes in the Cooperative Extension's food pantry series.

In these demonstrations, a recipe is chosen that incorporates food items area residents receive from food pantries.

Following the demonstrations, residents had an opportunity to sample the recipes they had prepared.

As a part of their Food Stamp Nutrition Education Program, the Penn State Cooperative Extension of Beaver County has given presentations such as this in Butler County since May 2003.

Mary Alice Gettings, a nutrition and health agent with the program, said the grant-sponsored programs are presented to groups in which 51 percent or more in attendance are food-stamp eligible.

The office also arranges eight-week nutrition education programs for children and seniors.

A separate program is available with nutrition information directed towards families said Gettings.

For information about nutrition programs available through the Cooperative Extension, call the Beaver County office at 724-774-3003.

1 6-ounce can frozen orange juice concentrate4 tablespoons gelatin (any flavor)16 ounces vanilla yogurt12 small paper cups or ice cube trays12 wooden sticks or plastic spoonsIn a small saucepan, thaw frozen orange juice over low heat and add gelatin.Stir until gelatin is completely dissolved. Allow juice to cool.Pour yogurt into the juice mixture and stir until smooth.Place cups on a baking pan or in a muffin tin. Fill cups (or ice cube trays) with yogurt mixture.Freeze until firm.Makes 12 Popsicles.

1 cup flour1 cup sugar1 teaspoon baking soda¼ teaspoon salt1 egg, beaten2 cups canned fruit cocktail, drainedcup brown sugar½ cup chopped nutsPreheat oven to 350 degrees.In a bowl, whisk together flour, sugar, baking soda and salt.Stir in egg and fruit.Pour the mixture into a 9-inch pie plate sprayed with vegetable spray. Sprinkle brown sugar and chopped nuts on top.Bake 35 to 45 minutes or until lightly browned and set.Serve warm or at room temperature with light, non-dairy whipped topping.

¾ pound ground beef2 onions, chopped½ pound uncooked noodles1 pound low-fat cottage cheese1 tablespoon basil1 tablespoon oregano1 teaspoon garlic powder1 teaspoon salt3½ cups tomatoes or tomato sauce1 pound part-skim mozzarella cheese, sliced or gratedBrown beef and onions in a large skillet. Drain excess fat.Spread uncooked noodles over meat. Put cottage cheese on top of noodles.Mix basil, oregano, garlic powder and salt with tomatoes or tomato sauce and pour over cottage cheese. Do not stir.Put lid on skillet and cook over low heat for 30 minutes or until noodles are done.Top with cheese. Remove from heat and cover with lid. Serve after five minutes or once cheese is melted.

3 medium zucchini squash½ cup chopped onion2 fresh tomatoes, sliced1 teaspoon basil12 ounces low-fat cottage cheese or part-skim mozzarella½ teaspoon oreganocup Parmesan cheeseSteam zucchini squash and onion until tender.In a bowl, mix cottage cheese or mozzarella cheese with basil and oregano.Place alternating layers of zucchini, cheese mixture and tomato in a 1½-quart casserole dish. Top with Parmesan cheese.Bake, uncovered, in a 350 degree oven for 25 to 30 minutes.All recipes submitted by the Penn State Cooperative Extension in Beaver County