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Herry’s Blueberry Lemon Parfait

In each of four plastic cups, layer 1/4 cup yogurt, 1/2 cup blueberries, and 1 tablespoon graham crackers. For a complete breakfast, serve one parfait to each child with 3/4 cup of milk.

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Zoe’s Roasted Sweet Potato Sticks

Using a sharp knife, slice the potatoes into thin pieces. Toss with olive oil and sprinkle with a dash of salt. Spread the sweet potato sticks on a baking sheet in a single layer. Roast at 425° F for 25 minutes. Turn the sticks over and cook for another 15 minutes. Serve with 1/4 cup of plain hummus.

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Greek Yogurt Cucumber Salad

Have your kids help make this in the morning, and serve it cold for an afternoon snack. Combine yogurt and cucumbers in a bowl and mix well. Refrigerate.

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Strawberry Yogurt Parfait

Let each child build their own parfait. Starting with the yogurt, layer yogurt and fruit until you reach the top of the cup. Add a tablespoon of granola on top for a little crunch, if desired.

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Banana Sushi Roll

Have a pair of children work together to make this snack. Give each pair a tortilla with the peanut butter, and let them spread it using the back of a spoon. Place peeled banana at one end and roll it up. Slice into eight pieces.

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Peach, Pineapple & Orange Smoothie

Open mandarin oranges and pour entire jar into a freezer-safe pan, with oranges in a single layer. Place in freezer until frozen. Once frozen, remove the oranges and place them in a blender with the pineapple juice and yogurt. Blend on high until smooth. Serve immediately as a frosty smoothie, or let it sit for five minutes before serving.

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Elmo’s Strawberry Pops

Puree strawberries and lemon juice in blender. Mix yogurt and vanilla together. Layer the strawberry puree and the yogurt into four popsicle molds or ice cube trays. Freeze until slightly set and then add the stick into mold or ice tray. Continue freezing until completely frozen.

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