Frozen Smoothie Pops

This kid pleasing summer snack is taken from a source close to my heart - www.dairygoodness.ca  Recipe can be easily improvised to your own tastes.


Frozen Smoothie Pops


Triple Berry Smoothie Pops:
1 cup (250 mL) fresh or frozen strawberries 
1 cup (250 mL) fresh or frozen blueberries
1 tbsp (15 mL) sugar or liquid honey
1 cup (250 mL) milk
1/2 cup (125 mL) raspberry-flavoured yoghurt


Banana Pineapple Smoothie Pops:
1 very ripe banana
1 cup (250 mL) frozen or drained canned pineapple chunks
1 to 2 tbsp (15 to 30 mL) sugar or liquid honey
1 cup (250 mL) milk
1/2 cup (125 mL) vanilla-flavoured or plain yoghurt


Instructions

In a blender, combine fruit and honey or sugar (as called for, to taste) and milk; purée until smooth. Add yoghurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 1/3 cup (80 mL) paper cups. If using paper cups, freeze until partially firm then insert sticks, straws or plastic spoons.

Freeze until solid, for 2 to 4 hours or up to 2 weeks.

Pumpkin Scones

I like to make these as snacks for school or to have with a cup of tea. Although these instructions make 6 large scones, I prefer to make them into 12 mini ones.

Pumpkin Scones

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons evaporated milk
• 1 large egg

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flours, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, evaporated milk and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Finally a healthy, low fat, low calorie Banana Bread!

Welcome readers to my first post!

Super Healthy Banana Bread

It's not easy to find a satisfying, healthy snack that won't add to your curves. Something that still has flavour that the whole family will enjoy.  My kids love to find this afternoon delight in their lunch-bag.

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes

Ingredients:

1 1/2 cups whole wheat pastry flour or Nutri-blend flour

1 cup oats (quick or regular)

1 tsp cinnamon

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/3 cup firmly packed brown sugar

2 tbs canola oil

1/2 cup low-fat buttermilk

1 large egg, lightly beaten

1 tsp vanilla extract

3-4 medium very ripe (black) bananas, mashed

Add in's - 1/2 cup semi sweet chocolate chips, coconut or nuts of choice (optional)

Preparation:

Preheat oven to 350 degrees.

Combine flour, oats, cinnamon, baking soda, baking powder salt and sugar in a large mixing bowl.

Add oil, buttermilk, egg and vanilla, then fold in mashed banana and add in (if desired).

Empty batter in to an 8 1/2 inch x 4 1/2 inch loaf tin sprayed with nonstick cooking spray and bake for 50 minutes to an 1 hour.

Makes 12 slices

Per Slice: Calories 176, Calories from Fat 33, Total Fat 3.6g (sat 0.6g), Cholesterol 18mg, Sodium 115mg, Carbohydrate 31.5g, Fiber 3.2g, Protein 4.3g