Posts Tagged ‘snack’

Mini Berry Pie

November 2nd, 2015

mini-berry-pieOne of my family’s favorite foods is berries. I can set a bowl filled with berries on the table and in the next instant they are gone. This time of year, we do not have access to the fresh berries they love, so I often buy frozen berries at the grocery store.

My children will just eat frozen berries right out of the bag, but my husband would rather have them as part of a recipe. So, I usually make a compromise – if my children help me make a recipe with the frozen berries, we will set some of the frozen berries off to the side for them to eat as a treat after they are done helping. Our recipe of the month for November is Mini Berry Pie and this is the perfect recipe for my children to help with and get their treat at the end.

Here are some ways that children can help with Mini Berry Pies:

  • Spray tortillas with cooking spray,
  • Stir cinnamon sugar mixture and sprinkle it on the tortillas,
  • Fit the tortillas into the muffin tins,
  • Add berries, sugar, and cornstarch to the saucepan (mom does the cooking),
  • Older children can pour the berry filling into the tortilla bowls.

I enjoy having my children help out in the kitchen because it teaches them about the food they are eating, makes them more likely to taste the food, and teaches them basic cooking and safety skills.  For more about including children in the kitchen, check out this video and this handout.



Mini Berry Pie

Serving Size: 1 shell with 1/4 cup fillingmini-berry-pie-label
Serves: 5
Cost Per Serving: $0.83
Pie Crust
  • Nonstick cooking spray
  • 5 whole wheat tortillas (6″)
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
Pie Filling
  • 1 bag (16 ounces) frozen mixed berries (2 ½ cups)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  1. Preheat oven to 375°F.
  2. Spray a muffin tin with nonstick cooking spray.
  3. Lay tortillas flat. Spray one side of each tortilla with cooking spray.
  4. Combine sugar and cinnamon. Sprinkle mixture on the tortillas.
  5. Place the tortillas in the muffin tin. Fit them into the muffin bowls. The cinnamon and sugar will be on the inside of the bowls. Bake the tortillas for 13 to 15 minutes. They will be light brown and crisp.
  6. Put berries in a medium saucepan over low heat.
  7. Stir sugar and cornstarch in a small bowl. Add mixture to thawed berries.
  8. Cook over medium heat. Mixture will start to get thick and bubble. Cook 1 minute more. Remove from heat.
  9. Put 1/4 cup berry filling into each tortilla bowl.
  • Mini pies have a great fresh taste in the middle of winter.
  • Make tortilla bowls ahead of time. Store in an airtight container. Do not add filling until serving.
  • Add a spoonful of yogurt to the top of the filling.

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MmmmGood Fruit Pizza

June 9th, 2014


Recently my four-year old son and I made MmmmGood Fruit Pizza for snack time. Fruit pizza tastes good any time of the year, but we especially like to make it in the summertime when we can use fruits that are in season. This time we chose to use fresh blueberries and raspberries along with some canned pineapple and mandarin oranges.

Now that school is out and kids are home for the summer, fruit pizza is a healthy and tasty snack that everyone loves. Instead of making one large crust, consider making individual sized crusts and let each person make their own mini fruit pizza. I did this with my son’s preschool class and they enjoyed getting to spread the yogurt ‘sauce’ on and choosing which fruits to use on their pizza. Since some kids are picky about fruit, letting them choose which fruits to use and eating it on ‘pizza’ may be just the trick to get them to eat more fruit.

Kids love pizza so you know this pizza is worth making when my son says, “This pizza is the goodest pizza I’ve ever had.”

Jodi Signature

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Time for a Picnic, Try Pita Pockets

July 4th, 2011

This month’s featured recipe is Peanut Butter Pita Pockets.

This is a great food to take to the park, on a bike ride or just for a backyard picnic.  The pita pockets are great for holding in sweet juicy fruit, but whole wheat bread could be substituted to save a trip to the store or a few pennies.

This very simple recipe will be best with ripe fruit.   Fruit is plentiful in the market right now, but it is not all ripe.  Apricots, bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, plantains and plums continue to ripen at room temperature after they’re picked. To speed their ripening, put them in a loosely closed brown paper bag. Plastic bags don’t work for ripening. Once fully ripened, fruits may be stored in the refrigerator to lengthen their storage time.  Though the outside skin of a refrigerated banana will turn dark brown, the inside will remain light-colored.

Consider teaching your kids or grandkids to make this recipes.  Let them choose a new fruit to try.

Peanut Butter Pita Pockets


  • 2 apples, pears, bananas, peaches, or mangoes
  • 2 medium whole wheat pita pockets
  • 1/4 cup chunky peanut butter


  1. Wash and slice fruit.
  2. Cut pitas in half to make 4 pockets.
  3. Warm each pita half in the microwave for about 10 seconds to make them more flexible.
  4. Carefully open each pocket and spread about 1 tablespoon of peanut butter on the inside walls of each pita half. You may need to warm the peanut butter in the microwave for a few seconds, especially if it has been in the refrigerator.
  5. Fill each pocket with sliced fruit. Serve at room temperature.

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Gourmet Salsa is a hit!

June 15th, 2009

My entire family enjoys snacking on baked taco chips and salsa for an easy snack. We usually just eat tomato salsa that I buy at the store until our home grown tomatoes are ready from the garden. But, for something a little different, I tried adding some plain yogurt to it along with some fat free sour cream. It was a big hit with my son and husband – the yogurt was cool but there was still the spiciness of the salsa for a great flavor combination. It couldn’t be any easier to make – equal parts of salsa, fat free sour cream and nonfat plain yogurt. Just a 2 tablespoon serving yields 2% of the daily value for calcium and it only costs $ .15 a serving. I also liked the fact that it tasted great with vegetables. There was just enough spice to make you keep eating and that IS what I need – ideas to keep me eating more nutrient rich vegetables. At only 25 calories for a 2 tablespoon serving of this South of the Border Dip, you can enjoy this guilt free, inexpensive snack.

-contributed by Jan Temple

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The Sandwich—Suitable for Royalty

April 30th, 2009

Apparently, sandwiches were invented in the 18th century when the Earl of Sandwich asked for his meat to be served between slices of bread, to avoid interrupting a gambling game or getting his cards greasy. If the Earl were alive today he probably would have invented sandwiches so he could eat while driving, or to avoid getting his cell phone dirty!

I love sandwiches because they are so versatile and convenient. Sometimes I make sandwiches ahead and freeze them. It saves time and is a great way to use those bits of leftovers. 

Half of a peanut butter and jelly sandwich is a great snack for me. When I have a couple of slices of whole wheat bread at the end of the loaf, I spread a little peanut butter on both sides of the bread and put the jelly in the middle. This assembly method will help reduce sogginess.

Summer is coming! Consider adding frozen sandwiches to a cooler to keep everything colder longer.

University of Nebraska has a useful tip sheet for Freezing Sandwiches.

-pointers by Peggy

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