Fruit Pizza

Fruit Pizza

Prep time: 10 minutes
Yield: 2 servings
Serving Size one half muffin with fruit

Ingredients

1 English Muffin (try whole grain)
2 Tablespoons reduced fat or fat-free cream cheese (see notes)
2 Tablespoons sliced strawberries
2 Tablespoons blueberries
2 Tablespoons crushed pineapple

Directions

  1. Split open the English muffin and toast the halves until lightly browned.
  2. Spread cream cheese on both halves.
  3. Divide the fruit between the two muffin halves and arrange on top of cream cheese.
  4. These are best when served soon.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Use any combination of fruit for topping the pizza.
  • No cream cheese? Try peanut butter or sunflower seed butter.
  • Make your own whipped cream cheese for easy spreading. Use an electric hand mixer to gradually beat 4 tablespoons of milk into 8 ounces of cream cheese. To make it fruit flavored, add any chopped, soft fruit (fresh, canned, or frozen) while beating. Store in a covered container in the refrigerator.
Source: http://foodhero.org/recipes/fruit-pizza

Baked Berry Oatmeal

Baked Berry Oatmeal

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 6 cups
Serving Size 1 cup

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
2 eggs
1⁄2 cup brown sugar
1 1⁄2 teaspoons vanilla
2 cups nonfat or 1% milk
4 teaspoons butter or margarine, melted
2 cups cane berries, fresh or frozen (raspberries, blackberries, marionberries)
1⁄4 cup walnuts, chopped (optional)

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
  3. In a separate bowl, beat the eggs until blended; Stir in brown sugar, vanilla, milk and melted butter.
  4. Pour wet Ingredients into the dry Ingredients and stir until well combined.
  5. Add the berries and stir lightly to evenly distribute.  Pour mixture into 2 quart baking dish.  Sprinkle with chopped nuts if desired.
  6. Bake for 20-30 minutes or until the top is golden brown.
  7. Refrigerate leftovers within 2 hours
Source: http://foodhero.org/recipes/baked-berry-oa...

Overnight Oatmeal

Overnight Oatmeal

Prep time: 15 minutes
Cooking time: 6 hours
Makes: 4 cups
Serving Size almost 1 cup

Ingredients

1 cup uncooked old fashioned rolled oats
1 cup low-fat yogurt
1⁄2 cup non-fat or 1% milk
1⁄2 cup berries, fresh or frozen
1⁄2 cup chopped apple (about 1/3 a medium apple [3” diameter])

Directions

  1. In a medium bowl, mix oats, yogurt and milk.
  2. Add the fruit now or add just before eating.
  3. Cover and refrigerate oatmeal mixture for 6-12 hours.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Serve scoops of oatmeal in small dishes or spoon into small containers with lids for grab-and-go breakfasts.
Source: http://foodhero.org/recipes/overnight-oatm...

Strawberry Cucumber Salad

Strawberry Cucumber Salad

Prep time: 20 minutes
Makes: 4 cups
Serving Size 2/3 cup

Ingredients

2 Tablespoons nonfat or low-fat plain yogurt
4 teaspoons apple cider vinegar
1 Tablespoon honey or brown sugar
1⁄4 teaspoon onion powder
1⁄4 teaspoon prepared mustard
1⁄4 teaspoon salt
1 Tablespoon lemon juice
1 1⁄2 teaspoons oil
3⁄4 teaspoon poppy seeds (optional)
2 cups strawberries, sliced
2 1⁄2 cups cucumber, sliced thinly into rounds

Directions

  1. In a small bowl, combine yogurt, vinegar, honey, onion powder, mustard, salt, lemon juice, oil and poppy seeds (if using). Mix well.
  2. Gently mix the dressing with the strawberries and cucumbers until evenly coated.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.
Source: http://foodhero.org/recipes/strawberry-cuc...

Spring Green Salad

Spring Green Salad

Prep time: 15 minutes
Makes: 10 servings
Serving Size 1 cup

Ingredients

6 ounces spinach (about 7 cups)
3 oranges
1 1⁄2 cups strawberries, halved
1 cup walnut pieces (toasted if desired) 

DRESSING
1 teaspoon sugar
1⁄4 teaspoon paprika
2 Tablespoons orange juice (juice from 1/4 orange)
1 Tablespoon lemon juice
1 1⁄2 teaspoons vinegar
1 teaspoon finely chopped onion
2 Tablespoons salad oil

Directions

  1. Wash and dry spinach, tear into pieces, and chill.
  2. To prepare orange: Cut off peel and membrane of outer part of the sections. Using a paring knife gently cut out sections from membrane edges. You end up with orange sections with no outer membrane.
  3. To make dressing: Combine all ingredients in a jar and shake well or blend in a blender.
  4. Right before serving, toss orange and strawberries with walnuts and spinach. Add dressing to coat salad. Serve immediately.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Freeze extra lemon juice to use later.
Source: http://foodhero.org/recipes/spring-green-s...

Watermelon and Fruit Salad

Watermelon and Fruit Salad

Prep time: 20 minutes
Yield: 4 cups
Serving Size 1/2 cup

Ingredients

1 cup watermelon, diced
2 cups strawberries, sliced
1 cup blueberries (fresh or frozen/thawed)
1⁄2 cup apple, banana or pear, diced
2 teaspoons lime juice
2 teaspoons honey or brown sugar

 Directions

  1. Place watermelon, strawberries and blueberries in a serving bowl.
  2. Add your choice of diced apple, banana or pear. Gently mix well.
  3. In a small bowl combine lime juice and honey. Pour over fruit and toss to coat.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.
Source: http://foodhero.org/recipes/watermelon-and...

Strawberry Swirl

Strawberry Swirl

Prep time: 5 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients

1 cup frozen strawberries, thawed
1 cup (8 ounces) apple juice

Directions

  1. Combine ingredients in blender and process until smooth.
  2. Serve, or freeze for 1 to 2 hours to make a slushy.
  3. Refrigerate leftovers within 2 hours.

Notes

  • If you don’t have a blender, mash strawberries with a fork. Add juice and beat with an egg beater until fairly smooth.

 

Source: http://foodhero.org/recipes/strawberry-swi...

Fruit Salad

Fruit Salad

Fruit Salad.jpg

Prep time: 10 minutes
Yield: 10 servings
Serving Size 1/2 cup

Ingredients

2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
6 ounces fat free lemon yogurt

Directions

  1. Drain juice from pineapple. Cut grapes and strawberries into halves.
  2. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
  3. Drizzle yogurt over fruit. Toss lightly to coat.
  4. Refrigerate leftovers within 2 hours.
Source: http://foodhero.org/recipes/fruit-salad

Berry Blast

Berry Blast Off

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients
1 cup sliced strawberries
1 cup low-fat granola
1 cup blueberries or other fruit
1 cup plain, low-fat yogurt

Directions

  1. Get out four small glasses. Wash all fruit.
  2. Divide the strawberries among the glasses.
  3. Sprinkle granola over the strawberries.
  4. Divide blueberries and place on top of granola.
  5. Spoon the yogurt on top of the blueberries.
  6. Enjoy! Refrigerate leftovers within 2 hours.

Notes

  • Substitute any frozen, canned/drained, or fresh chopped fruit for strawberries and blueberries.
Source: http://foodhero.org/recipes/berry-blast