One of the best ways to get children to eat healthier food is to let them make it themselves. And these snack recipes using Florida blueberries and strawberries are so good — and so easy — you may have a hard time getting the kids out of the kitchen.
“You can get really creative with strawberries and blueberries,” said Justin Timineri, executive chef and culinary ambassador, Florida Department of Agriculture and Consumer Services. “They can be tossed into salads or yogurt, marinated in teriyaki sauce and served with grilled meats, or turned into delicious snacks like these.”
Not only do they taste good, they’re good for you. Blueberries are good for your eyes and memory, and they have antioxidants, which may prevent some types of cancer. Strawberries have vitamin C and fiber, which is good for your digestive system and helps you feel full.
To get more berry-licious recipes like these, visit http://bit.ly/floridaberries.
Blueberry Biscuit Cookies
Yield: 14 servings
Grown-Up Alert: Supervise younger children when using the oven.
2 cups biscuit mix
1 cup Florida blueberries
1 cup pecans, chopped
2 tablespoons low-fat milk
1/2 cup honey, divided
Preheat oven to 350 degrees.
In large mixing bowl, combine biscuit mix, blueberries, pecans and milk. Mix well and add enough honey to make mixture stiff like cookie dough.
Place dough by tablespoonful onto a greased baking sheet about 2 inches apart.
Bake until edges begin to brown, about 15 minutes.
Remove from oven and drizzle remaining honey on each cookie. Bake an additional 5 minutes and serve immediately.
Strawberry-Yogurt Freezer Pops
Yield: 10 servings
1 pound Florida strawberries, hulled and chopped
1/4 cup sugar
1 lemon, juiced
2 cups low-fat vanilla yogurt
10 freezer pop molds and sticks
In blender or food processor add half of the strawberries, sugar and lemon juice. Purée ingredients until sugar is dissolved.
Pour mixture into a small pitcher or container and add the rest of the chopped strawberries.
Fill each freezer pop mold by alternating layers of strawberry mixture and yogurt. Insert handle or stick into each freezer pop and freeze at least 5 hours. To serve, run warm water over outside of molds until pops come out easily.
If you don’t have freezer pop molds, use small paper cups. Cover tops of cups with plastic wrap and poke the sticks through the plastic to keep them standing upright while in the freezer.
Kids in the Kitchen
Age-Appropriate Cooking Tasks
Chefs ages 4 to 5:
• Squeezing lemons and limes
• Washing produce
• Stirring and whisking
• Pouring ingredients
Chefs ages 6 to 7:
• Grating, peeling and zesting
• Greasing pans
• Scooping batter
• Mashing and kneading
Chefs ages 8 to 9:
• Slicing and chopping, with supervision
• Peeling fruits and vegetables
• Measuring ingredients
• Breaking eggs
Chefs ages 10+:
• Slicing, chopping and dicing
SOURCE: Fresh From Florida