Tips and Recipes

Banana Pops

Makes 4 servings

Serving Size: 1 pop

Ingredients

• 1 package (3.4-ounce) instant banana pudding mix
• 2 cups skim milk
• 1 banana, cut into pieces

Directions

1. Combine pudding mix and milk.
2. Add cut up banana into pudding and blend evenly.
3. Spoon enough pudding mixture into small, paper cups to fill 2/3 full.
4. Tap cups lightly on counter to remove air pockets.
5. Insert plastic spoon or popsicle stick into center of each pudding cup.
6. Freeze until firm and enjoy!

Baked Potato with Cheesy Vegetables

Makes 4 servings

Serving Size: 1 potato

Ingredients

• 1 cup chopped broccoli
• 1/2 cup chopped onion
• 1/2 cup finely chopped carrots
• 1 tablespoon margarine
• 1 tablespoon flour
• 3/4 cup fat-free milk
• 1/2 cup shredded low-fat cheddar (or other low-fat) cheese
• 4 potatoes

Directions

1. Wash hands and surfaces.
2. Scrub and bake potatoes in oven for 1 hour at 350°F or for 15 minutes in microwave.
3. Chop vegetables on cutting board and cook in saucepan with a small amount of water until tender. Drain and set aside.
4. In the saucepan, melt margarine and stir in flour.
5. Slowly add milk while stirring.
6. Continue stirring and cook until sauce thickens.
7. Grate cheese and add to sauce, stir until melted.
8. Add vegetables.
9. Serve over hot baked potatoes.
10. Refrigerate leftovers immediately.

Tortilla Twist

Makes 1 serving

Serving Size: 1 tortilla

Ingredients

• 1 whole-wheat tortilla
• 2 tablespoons hummus
• 2 slices tomato
• 1 leaf dark green lettuce
• 1 slice low-fat cheese (cheddar or provolone)

Directions

1. Wash hands and surface.
2. Wash tomato and lettuce.
3. Slice tomato.
4. Place tortilla on plate and spread with hummus.
5. Top with cheese, tomato, and lettuce.
6. Roll the tortilla around the filling and enjoy!
7. Refrigerate leftovers immediately.

Granola Sundaes

Makes 1 serving

Ingredients

• 6-ounce container low-fat plain or vanilla yogurt
• 1/4 cup fresh or frozen fruit
• 1/4 cup low-fat granola cereal

Directions

1. Wash hands and surfaces.
2. If using fresh fruit, wash it
3. Spoon yogurt into serving bowl.
4. Top yogurt with fruit and sprinkle granola on top.
5. Refrigerate leftovers immediately.

Fruit Salad with Light Whipped Topping

Makes 12 servings

Ingredients

• 16 ounces fruit cocktail in juice, drained
• 20 ounces pineapple chunks in juice, drained
• 8 ounces plain, fat-free yogurt
• 8 ounces light whipped topping

Directions

1. Drain fruit cocktail and pineapple chunks in colander. Place fruit in bowl.
2. Stir in yogurt and whipped topping. Mix well.
3. Refrigerate until ready to serve.