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Making Munchies Matter

August 24, 2010
Family Features

Watermelon Cut Outs
Seedless watermelon,
cut into 1/2- to 3/4-inch-thick slices
Yogurt
Granola or similar cereal
Using your favorite cookie cutters, cut shapes out of watermelon slices. Frost with vanilla or other flavored yogurt. Sprinkle with granola.

Watermelon Jelly Logs
Makes 6 servings
6 3-inch x 2-inch x 5-inch watermelon rectangles
3 flavors all fruit or low sugar preserves
6 ginger, molasses or peanut butter cookies
Using a melon baller, cut 3 divots into a long side of each watermelon rectangle. Fill each divot with a different all-fruit or low-sugar preserve. Serve each rectangle with a cookie.

Watermelon Berry Slush
Makes 6 servings
4 cups cubed, seeded watermelon
1 10-ounce package frozen raspberries
1 12-ounce bottle sparkling mineral water
Place watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth.

Article Photos

Fact Box

Kids love to snack. But left to their own devices, most kids don't always make the healthiest snack choices. A new study of long-term eating patterns in children, from researchers at the University of North Carolina, shows that kids today are getting nearly one-third of their daily calories from unhealthy snacks such as chips, crackers and candy.
Send some healthy lunch munchies to school - watermelon chunks are an easy way to brighten up a sack lunch and give kids a tasty nutritional boost in the middle of the day.

 
 

 

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