Sarah Moulton's Kid Friendly Snack Ideas

Summer vacation is in full swing and that means the kids are home and looking for something fun to do. From ice cream trucks to park concession stands, high-fat, high calorie snacks are lurking in every corner. This craze may have contributed to the childhood obesity rates that have tripled since 1980. One of the best things a parent can do this time of year is to have a number of fun healthy snacks on hand for whenever the little one is hungry.

Sara Moulton, Food Network star and Executive Chef of Gourmet Magazine provided Spoons Across America with some healthy ideas for snack time. As a mother and a food expert, Sara is very concerned about the threat that childhood obesity poses, and she is also aware of how finicky and demanding kids can be when it comes to their snack foods. She suggests getting creative with snack time and is challenging Americans to cut the junk and substitute healthy snacks.

Frozen Grape Cones – Frozen grapes are like little jewels of sorbet – so refreshing and sweet. Simply rinse grapes, remove from the stems, dry them completely, place single-layer on a tray and freeze. Once frozen, they can be stored in a ziplock bag and ready for a quick summer treat.

For children under two years of age, cut grapes into smaller pieces before freezing them.

Veggie Logs – Vegetables are an important source of vitamins and minerals and make a great, crunchy snack no matter what the season. Kids are much more likely to eat raw vegetables if you cut them in strips (little veggie logs) and serve them with a dip such as lite ranch (available in most supermarkets).

Creamsicle Splash – Combine milk and orange juice for a delicious creamsicle like drink.

Jiggly Orange Wedges

Serves 4

2 navel oranges
2 juice oranges
1 envelope (1 tablespoon) unflavored gelatin

Cut the oranges in half crosswise and squeeze out the juice. Strain and measure. You should have about 1 3/4 cups juice. Add more juice if you have less than this amount and remove juice if you have more.

Carefully scrape out and discard the pulp from the 2 navel oranges to form half shells. Combine 1/4 cup of the juice and the gelatin in a small saucepan. Set aside for 5 minutes to dissolve the gelatin. Heat the mixture slowly over low heat and stir constantly until smooth, 3 to 4 minutes. Whisk in the remaining juice. Arrange the orange shells cut side up in muffin tins or ramekins. Divide the mixture among the 4 shells and cover each with plastic wrap. Chill until firm, at least 4 hours and preferably overnight. Cut each half into 3 wedges before serving.

From Sara Moulton Cooks at Home Copyright © 2002 by Sara Moulton, published by Broadway Books

Fall is the perfect time for apple sauce since it is apple season. My recipe is so simple you don’t even need to peel or seed the apple; you just cook it with a little sugar and then put it through a food mill. Topped with vanilla yogurt this applesauce makes a great dessert or sweet afternoon snack!

Homemade Applesauce

Makes about 4 cups

5 to 6 medium to large apples, about 3 pounds
1/4 to 1/2 cup sugar
1/4 teaspoon table salt
Fresh lemon juice to taste

Wash the apples well and cut into quarters. Place in a large soup pot or kettle and pour in 1/2 cup water. Add 1/4 cup of the sugar and the salt and bring to a boil over high heat. Reduce the heat to medium and cook, covered, stirring often, until the apples are very tender and falling, 25 to 30 minutes. Transfer to a food mill fitted with the coarse blade and puree. Add the remaining sugar, if desired and the lemon juice if the applesauce seems flat.