Back to School Healthy
Treats 1-2-3 Snack Mix
1 pkg. (6.6-ozs.) miniature cheddar cheese fish-shaped crackers 1 pkg. (6-oz.) dried cranberries 1-1/4 cups salted cashews
Apple Cartwheels
1/4 cup peanut butter 1-1/2 tsp. honey
1/2 cup miniature semisweet choco- late chips
2 Tbsp. raisins
4 med. unpeeled Red Delicious apples, cored
In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins.
Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. YIELD: About 2 dozen
In blender or food processor, combine all ingredients and blend or process, using on and off function, until soup is of desired consistency. You may need to add more cracked ice. This soup can be chilled for a few hours before serving, or served im- mediately. YIELD: 4 servings
Blueberry Fruit Dip
4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
1/2 cup confectioners’ sugar 1/2 tsp. ground cinnamon 1/2 tsp. lemon juice 1/2 cup fresh blueberries Assorted fresh fruit, graham crack- ers and/or cookies
In a small bowl, beat the cream cheese, confectioners’ sugar, cin- namon and lemon juice until smooth. Fold in blueberries. Serve with fruit, crackers and/or cookies. YIELD: 1 cup.
Delicious Granola
8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunflower seeds 1 cup finely chopped almonds 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 1/2 tsp. salt
1/2 cup brown sugar 1/4 cup maple syrup 3/4 cup honey 1 cup vegetable oil 1 Tbsp. ground cinnamon 1 Tbsp. vanilla extract
2 cups raisins or sweetened dried cranberries
Preheat the oven to 325 degrees. Line two large baking sheets with parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
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