Ingredients

• 2 cups blueberries, coarsely chopped
• 1/2 cup sugar
• 2 tsp. lemon juice
• 4 sponge cake shells
• 1 cup lowfat vanilla yogurt

Directions

Combine first 3 ingredients in a bowl. Set aside 10 minutes, stirring occasionally to dissolve sugar. Fill sponge cake shells with fruit. Top with a dollop of yogurt.

Ingredients

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 2/3 cup boiling water
• 3-1/2 Tbs. sugar
• 1-1/3 cups semisweet miniature chocolate chips

Directions

Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water and sugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Continue blending, gradually adding small amounts of chocolate chips until chips are melted and mixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squares or shapes with cookie cutters.

Ingredients

• 2 ounces cream cheese, softened
• 3-1/2 Tbs. creamy peanut butter
• 1/8 tsp. ground cinnamon
• 2 Tbs. plus 2 tsp. chocolate syrup
• 1 Tbs. plus 1 tsp. milk

Directions

Combine first 3 ingredients in a bowl. Beat with electric mixer on medium until smooth. Gradually beat in next 2 ingredients until well blended. Serve with fruit, cookies, or pretzels

Ingredients

• 1-1/2 cups all purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/8 tsp. cayenne pepper
• 1/2 cup unsalted butter
• 2 cups shredded cheddar cheese, extra sharp
• 1/4 cup water

Directions

Combine first 4 ingredients in a food processor or bowl. Cut in butter until it resembles cornmeal. Stir in cheese and water until thoroughly mixed. Shape into 2 inch rolls. Chill 30-40 minutes. Preheat oven to 400°F. Cut each roll into 1/4 inch slices and arrange on ungreased cookie sheet. Bake about 10 minutes. Remove from cookie sheet and let cool.

Ingredients

• 4 bananas
• 8 lettuce leaves
• 1/4 cup mayonnaise type salad dressing
• 1 tsp. cinnamon
• 1/2 cup raisins

Directions

Split bananas. Arrange on a bed of lettuce leaves. Spread mayonnaise type salad dressing down centers of banana halves. Sprinkle with cinnamon and dot with raisins.

Ingredients

• 2 bananas, cut in half
• craft sticks
• 1 cup vanilla yogurt
• 1/2 cup cookie or graham cracker crumbs, crushed

Directions

Push craft stick into flat end of each banana half. Spread with yogurt and roll in crumbs.

Ingredients

• Celery - 1 bunch
• Water - 6 cups
• Lemon - 1/2 sliced
• White vinegar - 1 1/2 cups (with 3/4 cup of water)
• Garlic - 3 cloves
• Salt - add if needed
• Hot pepper flakes - 1/2 teaspoon
• 1 or 2 large jars
• Black peppercorns - 10 to 12
• Sugar - 2 teaspoon
• Bay leafs - 2
• Mustard seeds - 1 tbsp

Directions

Cut celery into 2 or 3 inch sections that’s about 1/2 inch wide.
Boil the water in a pot. Add in bay leaves, lemon slices, and 1 teaspoon salt.
Add in the celery and boil it for no more than 2 minutes. Then take out the celery and let it cool.
Add 1/2 teaspoon salt, 1tbsp sugar, garlic, hot pepper flakes, mustard seeds, and black peppercorns into the jar.
Add the celery into the jar, and add in the vinegar and water. Seal the jar, and shake well. Refrigerate for several days before snacking on them

Ingredients

• 2 tb Thawed orange juice -concentrate
• 1 t Onion powder
• 1/2 ts Salt
• 1/8 ts Ground red pepper (cayanne)
• 1 lb Sweet potatoes, cut into -1/2″ sticks

Directions

Line a cookie sheet with foil and spray with Pam In a medium bowl combine orange juice concentrate, onion powder, salt and cayanne. Add potato sticks and turn to coat. Arrange coated potato sticks on the oiled foil in a single layer.

Ingredients

• 2 peaches peeled and cubed
• 4 C water
• 1 C sugar
• 3/4 C Fresh Lemon Juice

Directions

Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.

Ingredients

• 4 cups of your child’s favorite fruit - melons, apples, oranges, bananas, etc.
• 1-2 cups vanilla yogurt

Directions

Mix fruit together in a bowl, add yogurt. Cool in the refrigerator for at least one hour. Serve.