Tag: fruit

Fruit Crisp

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Ingredients

  • 2 15-ounce cans peaches, pears, apricots, apples, mixed fruit etc.
  • 1 Tablespoon cornstarch or flour
  • 1 ½ cups coarsely crushed whole-wheat cereal or
  • ¾ cup oats
  • ¼ cup sugar
  • ½ cup CNP Master Mix (see linked content) or flour
  • 3 Tablespoons margarine, melted
  • ⅓ cup chopped nuts, sunflower seeds, or peanuts (optional)
  • Nonstick spray
Directions
  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F and spray baking an 8×8-inch baking pan with nonstick spray.
  3. Drain fruit, saving 1 Tablespoon of liquid. Arrange fruit in baking pan.
  4. Mix fruit juice with cornstarch or flour and pour over fruit.
  5. Mix together cereal crumbs or oats, sugar, CNP Master Mix or flour, and margarine. Stir in nuts or seeds.
  6. Sprinkle evenly over fruit. Bake at 350°F for 20 minutes.
  7. Cut into nine pieces. Serve.
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Oatmeal Carrot Raisin Muffins

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Ingredients

  • 1 cup rolled oats
  • 1 cup wheat flour
  • 1/4 cup raisins
  • 1/4 cup walnuts (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 3-4 medium carrots, grated (or 1 cup shredded)
  • 1 cup fat-free vanilla yogurt
  • 3 eggs

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F. Coat muffin tins with nonstick cooking spray.
  3. Combine oats, wheat flour, raisins, walnuts (optional), baking powder, cinnamon, allspice, and salt in a large bowl and mix until combined. 
  4. Add applesauce, carrots, vanilla yogurt, and eggs. Stir until just mixed.
  5. Spoon muffin mixture into pre-greased muffin tins.
  6. Bake for 23-28 minutes for regular muffins, or 15-18 minutes for mini muffins. 
  7. Serve warm, drizzled with honey or maple syrup, if desired.

Makes 12 regular muffins | 24 mini muffins

Waldorf Salad

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Ingredients

  • 2 medium apples
  • 2 stalks celery
  • ½ cup seedless grapes
  • ⅓ cup nuts (optional)
  • ½ cup low-fat plain or vanilla yogurt

Directions

  1. Wash hands with warm, soapy water.
  2. Wash apples, celery, and grapes. Dice apples (leave peels on). Dice celery. Cut grapes in half.
  3. Chop nuts into small pieces.
  4. Combine apples, celery, grapes, nuts, and yogurt.
  5. Toss gently and serve immediately. Serve alone or in pita bread as a sandwich.
  6. Store leftovers in the refrigerator up to one day.

Makes 6 servings

Download the recipe

Pear Party Salsa

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Ingredients

  • 1 pear, cored and finely chopped 
  • 1 apple, cored and finely chopped 
  • 2 kiwifruit, cored and finely chopped 
  • 1 orange, peeled and finely chopped 
  • 2 tablespoons honey 
  • 1 teaspoon lemon juice 
  • Graham crackers, rice cakes, pancakes, etc. 

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Combine pear, apple, kiwi, and orange in a medium-size bowl.
  3. Pour honey and lemon juice over fruit and gently toss.
  4.  Scoop up bites of fruit salsa using graham crackers, or use it to top rice cakes, pancakes, etc. 

Makes 4 servings

Tips–  If you cannot find fresh fruit, canned also works well in this recipe. 

Fruity Overnight Oats

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Ingredients

  • 1 cup low-fat yogurt
  • 1 cup old-fashioned rolled oats
  • ½ cup low-fat or fat-free milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon dried ginger (optional)
  • ½ cup dried fruit
  • ½ cup chopped apple
  • ½ cup blueberries
  • ¼ cup chopped walnuts

Directions

  1. In medium bowl, combine oats, yogurt, and milk. Stir until combined
  2. Cover and refrigerate for 6 to 12 hours, or overnight.
  3. After refrigerating, add dried and fresh fruit, and mix gently.
  4. Serve in small bowls.
  5. Sprinkle each serving with chopped nuts. Refrigerate leftovers within 2 hours.

Makes 5 servings

CNP Blueberry Pancakes

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Ingredients

  • 2½ cups CNP Master Mix
  • 1½ cups low-fat milk
  • 1 egg, beaten
  • 1 cup frozen blueberries, thawed
  • Nonstick spray
  • Toppings: fruit, yogurt, peanut butter, honey, syrup, etc. 

Directions

  1. Combine CNP Master Mix, milk, and egg. Stir until just combined.
  2. Add blueberries and mix until blueberries are evenly spread throughout the batter.
  3. Coat griddle, skillet, or electric skillet with nonstick spray.
  4. Drop batter by ¼-cup scoops onto hot surface.
  5. Flip when bubbles appear on the surface of the pancakes. Cook until well browned on both sides.
  6. Top with your favorite toppings

Makes 12-14 pancakes

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