Toddler Cafe - Jennifer Carden [31]
it’s healthy, cold, and refreshing—it’s frozen yogurt! this is a great way to use up leftover fruit and yogurt. in the summertime, you can usually find popsicle molds at the drugstore or grocery store.
claire’s coconut ice
makes four 3.25-ounce pops
ingredients
1 large ripe banana, peeled
¾ cup vanilla yogurt
½ cup shredded sweetened coconut
preparation * Place the bananas, yogurt, and coconut into the blender. Blend until all ingredients are combined into a liquid; it will not be completely smooth because of the shredded coconut. Carefully pour the liquid into the molds and place the tops or wooden craft sticks into the center of each one.
Place the molds in the freezer on a level surface to set; this will take about three hours. When solid, remove from the freezer and serve.
variation
Substitute 1 cup sliced strawberries for the bananas. Substitute blueberry or lime yogurt for the vanilla.
recipe note
To loosen the popsicles, run room-temperature water over the sides of the molds.
this cool soup is great for hot summer days and has protein, calcium, and lots of tasty blackberries. yogurt is a staple of many cultures, from greece to india, and is great to keep on hand for dishes like this. greek-style yogurt is particularly thick and creamy and makes terrific sauces and other sweet dishes. explain to your child that soup isn’t always hot—this one will taste like dessert.
black and blue soup
makes 2 cups
ingredients
Two 5.3-ounce containers thick plain Greek-style yogurt (about 1¼ cups; see note)
4 ounces (1 cup) frozen blackberries, thawed
¼ cup half-and-half or whole milk
2 tablespoons sugar
2 teaspoons honey
Extra berries, for garnish
preparation * Combine the yogurt, blackberries, half-and-half, sugar, and honey in a bowl, and purée with a stick blender or in a regular blender until the mixture is very smooth. Pour into small bowls, garnish with more berries, and serve.
toddler tip
This one can be a real mess, so give your child a straw and let them try to drink it.
recipe notes
Try plain yogurt on chicken or with diced cucumbers, dill, and kosher salt mixed in as a dip.
Is the expiration date on your individual yogurt tubes sneaking up on you? Toss them in the freezer for a cool treat, and use in place of ice in your child’s lunchbox.
If you have trouble getting Greek-style yogurt, ask your grocer to order it for you. To make your own thickened yogurt in a pinch, place regular plain yogurt in a coffee filter inside a strainer. Place the strainer in a bowl, cover with a cloth, and let it rest in the refrigerator overnight.
CHAPTER
07
snack attack
happy trails mix
grab-and-grow granola
creamy cloud dip
peanut butter globe globs
tropical glop
double dippin’ cheese sticks
tell the children it’s time to be important explorers who need some healthy snacks to bring with them on the trek. this is a great way to use up all those half-empty packages in your pantry. dehydrated foods are healthy and easy for small hands to pick up and eat. get adventurous—look around and buy different kinds of dried fruit for this. just tomatoes, etc! makes excellent dehydrated fruits and vegetables; try flavors like carrots, bell peppers, and corn. mix with fruits like apricot, persimmons, or blackberries. portion out small amounts into reusable containers and store for a grab-and-go snack.
happy trails mix
makes 3½ cups
use ingredients such as:
¼ cup large-flake coconut ½ cup dried kiwi, diced
½ cup dried pineapple
½ cup dried cherries
½ cup dried raspberries
½ cup dried blueberries
¼ cup cashew pieces or pine nuts (see note)
½ cup leftover cereal
preparation * Combine all the ingredients and store in an airtight container or snack-size bags for up to 2 weeks. Use a permanent marker to write an expiration date on each bag. Keep one in the car for hunger emergencies.
recipe note
Pine