The Register-Herald, Beckley, West Virginia

July 21, 2013

Chill!

Healthy Summer Snacks for Kids

By Chef Michele Koeniger-Holsten, CDM
Director of Food Service at the Raleigh Center, Daniels

— During the summertime, children become very active and needy. They don’t like to eat large meals so they “graze.”

As a mom, I like to have several small snack items around for the kids to grab as they are on the go. They help me make the snacks so they know what is in them and they get to tell their friends that they helped.

Kids get dehydrated fast, and sugary beverages are not good for them on hot days. I try to keep fresh fruit beverages and frozen snacks on hand for mine. Their favorite is the watermelon cooler

 



Watermelon Coolers  (serves 4)

1 small seedless Watermelon, peeled and cubed

2 cups Vanilla Yogurt

1/2 teaspoon ground Cinnamon

1. In a blender, puree the watermelon in small batches. Strain through a sieve so you can remove any white seeds.

2. Pour in a large bowl and add the yogurt and

cinnamon.

3. Pour in your pitcher and refrigerate at least an hour before serving.i



Glazed Fruit Kabobs (serves 4):

2 Fresh Nectarines, halved, pitted, and cut into 6

wedges

3 Fresh Plums, halved, pitted and quartered

1/2 Fresh Pineapple, peeled, cored and cut into 2 inch

cubes

1/4 cup packed Brown Sugar

2 Tablespoon Water

1-1/2 teaspoons Cornstarch

3/4 teaspoon Rum Extract

1. Alternately thread the fruit onto skewers.

2. Combine sugar, water, cornstarch, and extract in a small saucepan. Bring to a boil.

3. Boil, constantly stirring, until it becomes thick.

4. Place kabobs on a cookie sheet and brush with the glaze.

5. Place on a hot grill and cook on one side for 3 minutes and then turn over. Brush more glaze on the kabobs. Cook for another 3 minutes.

 



Frozen Banana Popsicles (serves 6)

3 large Bananas, peeled and cut in half

6 Popsicle Sticks

Variety of toppings



1. Place your selection of toppings in individual bowls   (hot fudge, marshmallow cream, softened cream cheese mixed with instant orange or other flavored drink mix, strawberry yogurt, candy sprinkles, chopped nuts, chopped dried fruits, etc.).

2. Place a popsicle stick in the center of each banana half.

3. Dip the banana in the hot fudge or the marshmallow cream then dip it in the other toppings.

4. Place on a cookie pan lined with wax paper and freeze for 30 minutes.

5. Serve.

 



Frozen Banana Popsicles (serves 6)

3 large Bananas, peeled and cut in half

6 Popsicle Sticks

Variety of toppings



1. Place your selection of toppings in individual bowls   (hot fudge, marshmallow cream, softened cream cheese mixed with instant orange or other flavored drink mix, strawberry yogurt, candy sprinkles, chopped nuts, chopped dried fruits, etc.).

2. Place a popsicle stick in the center of each banana half.

3. Dip the banana in the hot fudge or the marshmallow cream then dip it in the other toppings.

4. Place on a cookie pan lined with wax paper and freeze for 30 minutes.

5. Serve.



Get the rest of Chef Michele’s easy and cool summer recipes in the Summer 2013 issue of Thrive magazine, published by Beckley Newspapers, available July 29. Each issue of Thrive contains valuable health tips and information to help consumers be aware of options and discoveries regarding their health. Thrive is a FREE publication, available at physician’s offices, pharmacies and other businesses connected to health care.

Thrive is also sampled on a rotating schedule to our different subscriber locations inside The Register-Herald; the most current issue will be sampled to Greenbrier County subscribers at their homes. Complimentary copies of Thrive are also available at Beckley Newspapers offices at 801 N. Kanawha St., Beckley.