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Tag: snack

Mixed Fruit Parfait

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Ingredients

  • 1 cup fresh, frozen, or dried fruit of choice (cherries, apples, blueberries, strawberries, peaches, pears, pineapple, etc.)
  • 2 cups low-fat yogurt, vanilla, plain, or your favorite flavor
  • 1/2 cup granola or crushed cereal (optional)

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. If fruit is frozen, allow it to thaw. Cut large pieces of fruit into bite-sized pieces.
  3. Layer a small amount of yogurt and fruit in three glasses.
  4. Repeat layers until glass is full.
  5. Top with granola or crushed cereal (optional).
  6. Serve and enjoy.

Makes 3 servings

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Fruit & Nut Muffins

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Ingredients

  • 3 cups + 2 Tablespoons CNP Master Mix (click link or download the recipe card below)
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 11/4 cups low fat-milk
  • 2-4 Tablespoons chopped almonds, walnuts, pecans, or other nuts
  • 3/4-1 cup drained and chopped canned or frozen and thawed pears, peaches, or other fruit
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped nuts and fruit.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 muffins

Download Almond Pear Muffin recipe card
Download Peach Pecan Muffin recpe card

Banana Bread

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Ingredients

  • 2 eggs
  • 1/3 cup low-fat milk
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 11/4 cups mashed bananas (about 3 bananas)
  • 21/2 cups CNP Master Mix (click link or download the recipe card below)
  • 1/4 cup chopped nuts (optional)
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Spray a 9x5x3-inch with nonstick spray.
  4. Beat eggs, water, and sugar in a bowl until well blended. Add baking soda and bananas.
  5. Stir in CNP Master Mix and nuts until all dry ingredients are coated.
  6. Pour into a 9x5x3-inch loaf pan.
  7. Bake at 350°F for 40 – 45 minutes or until brown.

Makes 1 loaf, 8 servings.

Download recipe card

Roasted Tomatillo Salsa

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Ingredients

  • 7-8 tomatillos
  • 1 jalapeño pepper
  • 1 clove garlic
  • 1 tomato
  • 1/4 cup onion, diced
  • 1/4 cup fresh cilantro (optional)
  • Lemon or lime juice to taste

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 450°F.
  3. Remove tomatillos from husks and rinse under running water until no longer sticky.
  4. Place tomatillos on a baking sheet and bake for 15 minutes, then let cool.
  5. While the tomatillos are cooling, cut and de-seed the jalapeño.
  6. Add all ingredients to a blender and purée until chunky or dice all ingredients into tiny pieces and combine in a bowl.
  7. Chill for 1 hour to let flavors blend.

Makes 1 cup

Recipe adapted from Produce for Better Health Foundation.

Cottage Cheese Vegetable Dip

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Ingredients

  • 12 ounces low-fat cottage cheese
  • 1 teaspoon CNP Herb Ranch Seasoning or ranch dressing mix
  • 2 teaspoons low-fat milk
  • Raw vegetables (carrots, celery, cucumbers, broccoli, cauliflower, bell peppers, etc.)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine cottage cheese and ranch seasoning. Beat or blend until smooth. Add milk if the dip is too thick.
  3. Refrigerate dip.
  4. Wash, peel and slice vegetables into sticks or chips while dip is chilling.
  5. Serve with sliced vegetables or tortilla chips.

Makes 2 cups

Walnut Raisin Muffins

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 Tablespoons sugar
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1 1/4 cups low-fat milk
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. Combine flour, baking powder, and salt.
  5. In a separate bowl, blend together egg, sugar, applesauce and milk.
  6. Add egg mixture to dry ingredients. Fold in nuts and raisins.
  7. Stir until dry ingredients are moistened. Mixture should be lumpy.
  8. Fill each muffin tin 2/3 full.
  9. Bake at 400°F for 20-25 minutes.

Makes 12 muffins

 
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