Are you ready for some yummy fruit snacks? Choosing snacks made of fruit is a good step in eating healthy. Another healthy step is in properly cleaning fruit.
When cleaning fruit, the Partnership for Food and Safety Education recommends:
- Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables.
- Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers, and knives that will touch fresh fruits or vegetables before and after food preparation.
- Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled "ready-to-eat," "washed," or "triple washed" need not be washed.
- Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.
Pocket apple pie
Ingredients:
- 4 flour tortillas
- 2 large apples
- 4 teaspoons brown sugar
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
Warm tortillas in microwave to make them easier to handle. Peel and chop apples into small pieces and place ¼ of the apples on half of each tortilla. Stir together brown sugar, cinnamon, and nutmeg, and sprinkle over the fruit. Roll up the tortillas, starting at the end with the fruit, and place on an ungreased baking sheet. Make small slits in the tortillas to allow steam to escape. Bake at 350 degrees for 8-12 minutes or until light brown. Serve warm or cool.
Easy cheesy crunch peach pie
Ingredients:
- 3 15-oz. cans sliced cling peaches, packed in 100% juice
- 4 cups low-fat granola cereal, divided
- 2 tablespoons corn syrup
- 1 8-oz. package fat-free cream cheese, softened
Drain peaches; reserve juice. Combine 3 cups granola, corn syrup, and ½ cup juice. Press mixture to form crust into a 9" glass pie pan. Dice 1 cup of peaches. With electric beater, combine diced peaches and cheese. Spread mixture over crust; chill. Prior to serving, top with peach slices and remaining granola. (Recipe from California Cling Peach Growers Advisory Board)
Apricot pitas (Serves 2)
Ingredients:
- 4 apricots, seeded and thinly sliced
- 2 pita bread pieces (4 halves)
- 1 cup low-fat or nonfat cottage cheese
- 12 thin slices of cucumber or red bell pepper
Fill each pita with cottage cheese, apricots, and cucumber or pepper slices.
Select fresh apricots that are plump, firm and orange-gold. Avoid those tinged with green as they may never develop full flavor. Unripe apricots should be stored in a paper bag on the kitchen counter. Once apricots are ripe, store them in the refrigerator for 1-2 days.
Lions, tigers, and bears - pumpkin pie!
Ingredients:
- 1 ½ teaspoons butterscotch instant sugar-free pudding mix
- ¼ cup fat free milk
- ¼ cup canned pumpkin puree
- 1/8 teaspoon pumpkin pie spice
- Assorted animal crackers
In a small freezer-weight plastic bag, combine pudding mix and milk. Close bag and shake about one minute. Add pumpkin puree and spice to bag. Shake to mix. When mixed, cut a hole in the bottom corner and squeeze mixture into a cup. Use assorted animal crackers as spoons to eat the pie!
Sources:
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The Partnership for Food and Safety Education
CAUTION:
Be aware of choking risks and food allergies when preparing and serving meals and snacks. Think about the size, shape, and consistency when choosing foods due to the potential choking risks in children. Food cut in large chunks, small hard foods, and soft and sticky foods should be avoided. The top choking hazards for children include: hotdogs, meats, sausages, fish with bones, spoonfuls of peanut butter, popcorn, chips, pretzel nuggets, raisins, whole grapes, raw carrots, fruits and vegetables with skins, and marshmallows. Be sure that food is cut in small pieces (no larger than ½ inch), grated, or finely chopped. Be sure that children are closely supervised when they are eating.
Do not give honey to children under 12 months of age. Honey contains spores that can cause infant botulism.
Many children have food allergies or sensitivities to food. According to the American Academy of Pediatrics, 90% of children's food allergies are from milk, eggs, peanuts, tree nuts (pecan/walnuts), fish, shellfish, strawberries, soy, wheat, and gluten. Carefully read food labels for potential risks and be sure to ask the parents if children have a known allergy or sensitivity.
Dental health is a growing concern with young children, so it is important to keep in mind that starchy, sticky, and sugary foods can cause tooth decay. Children should brush their teeth after any meal or snack, but particularly when you serve these foods.
Lunch & Snacks 10-1
