snacks

Snacks are a way of life for people of all ages, but especially children, who consume about 25% of their daily calories from snacks, according to research published in the “Journal of Nutrition Education and Behavior.” Providing nutritionally balanced snacks for your children at home can make for a happy and healthy day. Planning snacks that are as delicious as they are healthy is a winning solution, and snacks are a simple way to add more nutrition to your child’s diet. Red, White and Blue Greek Yogurt Bark Prep time: 5 minutesServings: 12 3 cups plain non-fat Greek yogurt 1/3 cup honey, plus additional for drizzling (optional) 1 teaspoon vanilla 1/2 cup strawberries, sliced into rounds 1/2 cup blueberries 1/2 cup raspberries, halved In medium mixing bowl combine Greek yogurt, 1/3 cup honey and vanilla. On parchment paper-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Press strawberries, blueberries and raspberries into yogurt. Freeze at least 3 hours. Break into pieces upon removing from freezer. Peanut Butter Yogurt Dip Prep time: 5 minutesServings: 4 3/4 cup vanilla Greek yogurt 1/4 cup peanut butter 1 dash cinnamon apples, graham crackers or other dipper of choice In bowl, six Greek yogurt, peanut butter and cinnamon until smooth. Serve with apples, graham crackers or another dipper of choice. Good Morning Yogurt Parfait Prep time: 5 minutesServings: 1 1/2 cup sliced or diced fruit, any variety 6 ounces low-fat or fat-free vanilla yogurt 1/4 cup granola or other cereal (optional) In small bowl or cup, layer fruit and yogurt, starting with fruit on bottom. Top with cereal or granola, if desired. Note: This recipe can be made using low-fat or non-fat cottage cheese sweetened with honey and cinnamon. Frozen Banana Pops Prep time: 2 hoursServings: 8 4 large bananas, peeled 8 wooden ice pop sticks 2 cups vanilla non-fat Greek yogurt 1/2 cup creamy natural peanut butter Cut each banana in half and carefully insert wooden ice pop stick in bottom of each, about one-third into banana. Place bananas on large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes. Carefully dip each banana in tall pint glass of vanilla yogurt to coat, leaving 1/2-inch at bottom of banana uncoated. Return yogurt-coated bananas to parchment paper-lined baking sheet and freeze until completely firm, about 1 hour. Microwave peanut butter until smooth and creamy, about 30-45 seconds. Drizzle peanut butter evenly over bananas then place on baking sheet to freeze until peanut butter is firm, about 30 minutes. Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.