Thursday, March 18, 2010

Snacks Everyone Will Love

Having trouble finding healthy snacks that the kids (and parents) will love to eat? Well, look no further. Here are some great ideas for easy snacks even you won't be able to resist eating! You may even be able to recruit an assistant! (Perfect time to bond!)

Pineapple Pops

Prep time: about 1-2 hours


  • 2 c. plain yogurt
  • ½ c. canned crushed pineapple (packed in its own juice instead of packed in syrup)
  • 1 can frozen pineapple or orange-pineapple juice concentrate, thawed


  1. Drain the can of crushed pineapple so all the juice runs out.
  2. Put all the ingredients in the bowl and mix together.
  3. Spoon the mixture into the paper cups. Fill them almost to the top.
  4. Stretch a small piece of plastic wrap across the top of each cup.
  5. Using the popsicle stick (remember? you already bought these!), poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
  6. Put the cups in the freezer until the mixture is frozen solid.
  7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!

Serves: 6

Sunny Strawberry Bars

Prep time: 45 minutes


  • 1 c. flour
  • 1 c. rolled oats
  • 1 tsp. vanilla
  • 1 c. golden raisins
  • ½ c. butter or margarine, softened
  • 1/3 c. light brown sugar
  • ¼ tsp. baking powder
  • 1/8 tsp. salt
  • ¾ c. strawberry jam


  1. Preheat oven to 350° Fahrenheit (180° Celsius).
  2. In a large bowl, mix everything together except the strawberry jam.
  3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
  4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
  5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
  6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
  7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
  8. Cut the bars into 12 squares to eat and share!

Serves: 12

Disappearing Zucchini Muffins

Prep time: 30 minutes


  • 1½ c. shredded zucchini (about 2 small)
  • 2 c. whole-grain pancake or biscuit mix
  • 1 tsp. cinnamon
  • 1 teaspoon allspice
  • 2 eggs
  • ¾ c. brown sugar
  • ¼ c. unsweetened applesauce
  • 2 tsp. fresh lemon juice
  • powdered sugar (enough to dust the muffins)


  1. Wash zucchini and remove ends.
  2. Shred zucchini using largest holes on grater.
  3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
  4. Measure 1½ cups of squeezed-dry zucchini.
  5. Preheat oven to 375° Fahrenheit.
  6. Line a 12-cup muffin tin with paper liners.
  7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
  8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
  10. Fill each muffin cup 2/3 full with batter.
  11. Bake 10-15 minutes or until golden.
  12. Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
  13. Sprinkle muffins with a dusting of powdered sugar.
about a dozen

Thanks kidshealth!

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