Archive for the ‘Tasty Treats’ Category

Fruit Pizza

Friday, August 19th, 2011



This great idea for a fruity pizza from Family Fun Magazine will have your kids full of excitement ready to eat their favorite summer fruits in a fun way. Fruits in an assortment of shapes and sizes allow your kids to make faces, designs, or fun shapes.


1 ready to bake piecrust

1/2 cup soft spread fat-free or low-fat cream cheese
1 tablespoon sugar
1/4 teaspoon vanilla extract

A selection of berries and sliced fruits (blueberries, strawberries, bananas, kiwis, seedless grapes sliced in half, Mandarin orange sections, pineapple, etc…)
Shredded coconut (optional)


Let the piecrust come to room temperature per the package instructions, then unfold it onto a large cookie sheet or pizza pan.

Roll up edges of the crust, crimping them slightly so that they’ll stay rolled up. Prick the crust lightly with a fork in about 20 places (allowing air to escape).

Bake the crust in a preheated 450 degree oven for about 9 minutes or until it’s lightly browned. Remove from the oven and let cool.

As the crust bakes, whisk together the cream cheese, sugar, and vanilla extract, adding just enough milk to make it spreadable. When the crust has cooled, spread on the cream-cheese mixture with a rubber spatula, bringing it to the edge of the pizza.

Arrange the fruit on the pizza and don’t stint on the creativity. Your kids can make a wild mosaic or a fruit face. If they like, sprinkle the pizza with shredded coconut. Slice with a sharp knife and serve, or refrigerate. Serves 8.


Healthy Summer Snacks

Thursday, August 4th, 2011



Summer time is a great time for kids to enjoy the outside and play hard. However, getting your child to continue to eat healthy during summer vacation can be a challenge sometimes.  I have searched high and low for some kid friendly treats, that are healthy as well as tasty. Even our toughest little critics will be sure to enjoy these:

Veggies and dip; carrots, celery, broccoli and peppers and dip in low fat ranch dressing.

Smoothies: blend nonfat plain yogurt, strawberries, raspberries and blueberries and ice in a blender.

Fruit kabobs; dice up your favorite fruits and line them up on a wooden skewer.

Baby carrots and a side of hummus.

Slice a banana in half and smear peanut butter on top.

Baked tortilla chips with white bean dip.

Keep a bowl of fresh fruits and vegetables that are clean and ready to eat on the kitchen table or front and center in the refrigerator so that the kids can reach it.

Frozen blueberries or strawberries on top of non fat yogurt make a refreshing afternoon snack.

 Make your own frozen snacks using unsweetened fruit juice, water and seedless watermelon chunks. Pour into ice cube trays, add wooden sticks and freeze

Half a turkey sandwich on 100% whole wheat bread with a sliced apple.

String cheese and whole wheat crackers.

Low fat graham crackers with peanut butter

Cereal Parfait (shown above), with Low fat or Non fat yogurt, cheerios and top with raspberries & blueberries.


PB & J Bars

Wednesday, July 20th, 2011



Here’s a sweet twist on an enduring kid combo.  A layer of jam is sandwiched between a moist peanut butter crust and a crumbly peanut topping. YUMMY!


2-1/2 cups flour, plus more for the pan
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1-1/2 sticks) butter, at room temp
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups creamy or crunchy peanut butter
1-1/2 cups seedless jam, such as raspberry
1/2 cup salted peanuts, chopped

1. Heat oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-sized bowl, mix the flour, oats, baking powder, cinnamon and salt, then set aside.

2. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars intil well blended, about 2 minutes. Reduce the mixer spedd to low and add the vanilla, eggs and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.

3. Spread two thrids of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.

4. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. let the dessert cool before cutting into squares. Makes 18 bars.

Nutrition Facts

Per serving (1 bar): Calories350, total fat 18g (28% DV), Saturated Fat 6g (30% DV), Cholesterol 33mg (11% DV), Sodium 252mg (10% DV), Total Carohydrate 41g (14% DV),
Fiber 2g (9% DV), Sugars 26g, Protein 8g (15% DV).


Sarah’s diet constists of 3 things:  Family, Fitness & Fun. As a mommy of 3 she has gotten creative in having them lend their little hands in the kitchen, as well as in their at home gym.  When the apron is off and the yoga mat has been put away Sarah enjoys a night on the town with her husband and friends.