Tootie-Fruity!

Thank you to everyone who listened to our Saturday morning edition of Cooking with Mommy today. We chose to postpone our scheduled show yesterday due to Tropical Storm Fay. Although we never lost power, the lights flickered several times before and after the scheduled show time, and there were several tornadoes in the area. We thought it was a safer bet to postpone the show until the bad weather had passed. Thank you for all of your patience!!!

On to the good stuff! =) Below you will find the recipes from today's show. We hope you enjoy our spin on delicious fruit-filled treats!

Fluffy Fruit Dip

Although we didn't get a picture of this first snack specialty, we're sure you'll love it. It's super easy to make, and tastes delicious with any fruit.

1 (8 oz.) pkg. cream cheese, softened

1 (7 oz.) container marshmallow creme (We used Kraft Jet-Puffed Marshmallow Creme)

Mix ingredients until fluffy and smooth. Serve with assorted fruit of your choice. We recommend strawberries, pineapple, grapes, berries, etc.

Strawberry Soup

This chilled soup is a sweet and tasty way for kids (and their grown-up helpers) to enjoy strawberries!!!!

1 qt. fresh strawberries, tops removed

1/2 c. sugar

16 oz. whole milk (you can use cream, if you prefer)

2 oz. sour cream

3 oz. strawberry yogurt

Put strawberries (with tops removed) in a bowl. Pour sugar over top and allow to sit for 10-15 minutes. Meanwhile, assemble your ingredients. Put half the strawberry/sugar mixture and half the milk in a blender. Blend until smooth. Add remaining ingredients, and blend until smooth. Serve cold!

Frozen Banana Salad

This tangy treat is sure to delight your taste buds. This one's considered dessert in our house! Thanks to Sue Turner for this recipe!

2 cups sour cream

1 (8 oz.) can crushed pineapple

1 Tblspn. lemon juice (This keeps the bananas from browning.)

1/2 cup nuts, chopped (optional; we use walnuts)

1/2 cup sugar

4 bananas, mashed

1 tsp. salt

1 (8 oz.) jar maraschino cherries, quartered (Reserve liquid.)

Mix all above ingredients well. May add just enough cherry liquid to get the shade of pink you want. Pour into 9x9 inch pan. Freeze. Garnish with a dab of sour cream and top with a cherry.

Healthy & Tasty Snacks

We hope you enjoyed the show today. For more details on what your child's nutrition demands, please check out MyPyramid.gov. Below are today's recipes! Hope you enjoy them!

Fruit & Yogurt Parfait

1 French Vanilla Yogurt cup, about 6 oz. (Our favorite is Stonyfield Farms with cream on top!)
Granola
Fresh Strawberries (sliced) and Blueberries

If using a cream on top yogurt, mix with spoon until cream is thoroughly incorporated. Pour half a container of yogurt into cup. Top with enough granola to fully cover yogurt. Layer sliced strawberries on granola, followed by blueberries. Repeat layers one more time. This makes one parfait.

Black Bean Hummus

1 can black beans
2 garlc cloves, minced
2 Tbsp. olive oil
3 Tbsp. tahini
1/4 c. sour cream
1/2 tsp. salt
Juice of 1 lemon

Place all ingredients in food processor. (Be sure to have a grown up helper on hand!) Blend until smooth. Serve with pita chips or veggies (like carrots, celery, bell pepper, etc.)

Strawberry Ice Pops

10 oz. pkg. frozen, sweetened strawberries
2 strawberry yogurt cups (Again, we use Stonyfield Farms cream on the top!)
3 popsicle sticks or spoons
3 small plastic cups or gladware containers
Plastic Wrap (3 squares)

Thaw frozen strawberries. Blend in blender until they are smooth. (Get that grown-up helper to help!) Pour 1/3 container of yogurt into cup. (Mix first if using a cream on top yogurt.) Pour 1/3 blended strawberries on yogurt. Pour another 1/3 container of yogurt on top. Repeat process to fill 2 more cups.

Cut a small "x" in each plastic wrap square. Top each cup with plastic wrap. Insert popsicle stick or spoon through hole in plastic wrap. Freeze overnight.

Tip: To help the ice pop release from the cup, run the cup under hot water for a small period to soften the sides.

Hope you enjoy these snacks!

Almond Fruit Pastry

Straight from our test kitchen to you, we hope you enjoy the following fruity treat! It's super easy to make. The kids can do every step!




















Almond Fruit Pastry

1 can crescent rolls
1 pkg. frozen fruit (Your choice. We used mixed fruit because it was on hand. Mixed berries or strawberries would be great, too!)
1 8oz. pkg. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. almond extract
2 Tblsp. sliced almonds

Preheat oven to 375 degrees. Remove crescent rolls from can, being careful not to separate triangles. Lay flat on baking sheet. (Hint: We used stoneware. If you are using a metal pan, you may want to grease the pan.) Pinch all perforations to seal, leaving you with one large rectangle of dough. Fold each side over 1/4 inch to make edge.

Meanwhile, mix cream cheese, powdered sugar, and almond extract. Spread mixture over dough, stopping at raised edges. Spread frozen fruit over top of cream cheese mixture. Top with sliced almonds.

Bake for 18-20 minutes or until edges are golden brown.