The snacks for this article were taken from the book SUPER SNACKS
by Jean Warren. It is filled with over 120 seasonal snack ideas. This
book is great for parents or teachers. To find out more about SUPER
SNACKS, click on the book cover to the right of this article.
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FRUIT WAFFLES
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Toast a small frozen waffle. |
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Top with plain or vanilla yogurt. |
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Add sliced strawberries, peaces or blueberries. |
| Alternative: Instead of yogurt, add whipped topping to waffle. |
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FROZEN ICE CREAM TREATS
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Toast two frozen waffles. |
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Let cool. |
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Top one with ice cream. |
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Then, top with the other waffle. |
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Place back in the freezer and freeze. |
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Take out on a hot day for an ice cream treat. |
| Note: You may want to cut them in-half for small children. |
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ORANGE SHAKE
Blend together in a blender.
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1 cup orange juice |
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1 cup milk |
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one peeled banana |
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dash of vanilla |
Makes 2-4 servings.
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PURPLE COW
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Same as recipe above, except use purple grape juice instead of orange juice |
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And leave out the vanilla. |
Alternative: Vanilla ice cream can be used in place of milk and banana. |
WATERMELON
POPSICLES
I cup seedless watermelon chunks
1 cup unsweetened orange juice
1 cup water.
Blend all ingredients together in a blender. Pour into small paper
cups. Place in freezer and, when partially frozen, insert popsicle
sticks or small plastic spoons for handles. When completely frozen,
unmold by pouring hot water over bottoms of cups.
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PEACH YOGURT
1 cup plain yogurt
1 cup diced peaches
¼ cup unsweetened apple juice concentrate
Mix all ingrediants together in a blender. Spoon into cups. Makes
6 to 8 small servings. |
FRESH BERRY
SHAKE
1 cup milk
½ banana, sliced
¼ cup fresh berries
Combine all ingredients in a blender and mix well. Makes 4 to 6
small servings.
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FROZEN PEAS
Frozen peas and corn make a fun finger snack on a hot day. |
SNOW CONES
To make each cone, place crushed ice in a paper cup. Mix one part
unsweetened frozen apple or orange juice concentrate with one part
water. Pour the diluted concentrate over the ice.
© McGraw-Hill
Children's Publishing
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