Saturday August 21, 2010
5 Tasty and Nutritious Back to School Snacks

Photo by calliope.
It’s back to school season and while school supplies, gadgets, and new attire are important items on the shopping list, so are nutritious snacks for the kids when they return home. Chicago healers Practitioner Naturopath Dr. Melody Hart, N.D sent over some recommended back to school recipes that both tasty and nutritious.
Pear Pinwheels
· Whole-wheat tortillas
· Cheddar cheese, grated
· Pear, peeled and thinly sliced
Directions:
1. Place 1 whole-wheat tortilla on a plate, and sprinkle with cheddar cheese. Cover cheese with pear slices. Sprinkle pear with a bit more cheese.
2. Microwave for 30 seconds, or until cheese melts. Roll, and cut into slices.
Fruit Smoothie
· 1 container (8 ounces) vanilla-flavored nonfat yogurt
· 1 banana, sliced
· 1 cup frozen strawberries or peaches
· 1/4 cup orange juice
Directions:
1. In a blender, whip together all ingredients. Serve in glasses
Cupid Clusters
· 3 cups Yogurt-Burst Cheerios or similar whole-grain cereal
· 1/2 cup chopped dried strawberries
· 1-1/2 cups white chocolate chips
Directions:
1. Place paper liners in 24 mini muffin cups. Toss the whole-grain cereal and chopped dried strawberries in a medium bowl.
2. Melt the white chocolate in a microwave on high for a minute, stirring it frequently. Combine with the cereal and strawberry mixture. Spoon into prepared cups and refrigerate until the clusters are firm, about 5 minutes.
PB and Raspberry Pops
· 1/2 cup smooth peanut butter
· 1 cup plain low-fat yogurt
· 1 cup reduced-fat milk
· 2-4 tablespoons honey, divided
· 2 teaspoon vanilla extract
· 1-1/2 cups raspberries
· 2 cups raspberry juice or raspberry juice blend
· 1/4 cup sesame seeds (optional)
Directions:
1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.
Nutty Popcorn and Fruit Mix
· 1 package (6- to 7-cup yield) plain microwave popcorn
· Nonstick cooking spray
· 2 to 3 tablespoons grated Parmesan cheese
· 2 cups potato sticks
· 1-1/2 cups peanuts or almonds
· 1 cup mixed dried fruit
Directions:
1. Pop popcorn according to package directions. Pour popcorn into a very large bowl; coat lightly with cooking spray.
2. Sprinkle popcorn with Parmesan cheese; toss gently to coat. Stir in potato sticks, peanuts, and dried fruit.
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