enjoy these easy-to-make finger foods. Get the kids in on the fun by letting them help make the snacks!
S
ummer is all about fun in the sun! So, take the family out for a picnic on the beach or at the park and
Ingredients: ½ cup peaches, cut into ½-inch slices 2 kiwis, peeled and sliced into ¼-inch rounds
½ cup blueberries ¾ cup strawberries, hulled and halved 1½ to 2 cups white grape juice
Directions: Fill eight 3-ounce ice pop molds with a portion of
Ingredients: 1 tablespoon peanut butter 1 fresh banana 1 whole wheat wrap
Directions: Spread peanut butter on whole
wheat wrap. Roll wrap around peeled banana. Serves one.
each fruit, enough to fit snugly into the mold. Pour the white grape juice into each mold until fruit is just covered. Insert sticks and freeze until solid. Makes eight ice pops.
Ingredients: 5 stalks celery
½ cup peanut butter ¼ cup raisins
Directions: Rinse celery stalks and cut in half. Spread peanut butter on celery, then place raisins on top. Makes 10 logs.
Ingredients: ¾ cup fresh raspberries 9 cups water 2 cups fresh squeezed lemon juice 2 cups superfine sugar
Directions: Puree raspberries in a blender and strain through a fine sieve
into a pitcher. Add the remaining ingredients and whisk together until sugar has dissolved. Serve over ice with sliced lemons. Makes 12 servings.
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