Ingredients
• 6 ounces frozen orange juice concentrate
• 1 cup low-fat milk
• 1 cup water
• 1/8 cup sugar
• 1 teaspoon vanilla
• 8 ice cubes
Directions:
Combine all ingredients, except ice cubes.
Blend for 1-2 minutes, adding ice cubes one at a time until smooth.
Ingredients
• 1 1/2 cups (12 ounces) plain fat-free yogurt
• 3 to 4 bananas, peeled, cut into chunks
• 14 ounces strawberries, stems removed, roughly chopped to equal 3 cups
• 1/4 cup skim milk or soy milk
• 2 tablespoons honey
• 1 cup ice
Directions:
Gradually add all ingredients to the jar of a blender;
Mix and serve.

Ingredients
• 4 tablespoons butter
• 1/4 cup frozen orange or apple juice concentrate
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 3 cups oatmeal cereal squares (we used Quaker
Oatmeal Squares)
• 2 cups pretzel sticks
• 1 1/2 cups whole almonds (optional)
• 1 cup raisins, dried cranberries, or dried fruit
Directions:
Heat the oven to 300º. Place the butter, juice concentrate, and sugar in a large, microwave-safe bowl and microwave on high for 45 seconds to melt the butter. Stir in the cinnamon.
Spread the oatmeal squares, pretzels, and almonds in a single layer on a baking sheet. Toss the pieces with the melted-butter mixture to coat. Bake the mix, stirring the pieces every 10 minutes, until the mixture is dry to the touch and the nuts are lightly toasted, about 30 minutes.
Remove the pan from the oven and stir in the dried fruit.
Let cool then serve.
Ingredients
• Carrots, celery, snow peas (your favorite vegetable)
• 2/3 cup plain yogurt
• 1/4 cup honey
• 2 teaspoons Dijon mustard
Directions:
To make the dip, combine the yogurt, honey, and
Dijon mustard in a small bowl. Serve the dip surrounded by the vegetables. Serves 4 to 6.

Ingredients
• 3 cups popcorn
• 2 cups multigrain cereal
• 1 cup dried fruit bits
• 24 wafer ice-cream cones
Directions:
Just combine the popcorn, cereal, and dried fruit bits.
Scoop the mix into wafer ice-cream cones
Ingredients
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 2 cups granola, or rolled oats
• 1 cup rice cereal, such as Rice Krispies
• 1/2 cup raisins
• 1/2 cup thin pretzel sticks
• 1/2 cup semisweet chocolate chips (optional)
Directions:
In a saucepan, combine the brown sugar, honey and butter.
Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about
2 minutes. Remove from heat.
Add the granola, rice cereal, raisins and pretzels to the saucepan and mix. Pour granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about
15 minutes, then cut into 2 1/4-by 3-inch bars.

Ingredients
• fat-free tortillas, room temperature
• 8 ounces low fat cream cheese
• 2 to 3 tablespoons Dijon mustard
• ½ pound ham
• ½ pound turkey
• favorite lettuce
• 2-3 green onions (optional)
• 8 ounces low-fat shredded cheddar cheese
Directions:
Mix cream cheese and Dijon mustard. Spread a thin layer on tortilla. Add chopped onion. Place a layer of lettuce, lunchmeat, ham or turkey and cheese. Roll up and cut into 2-3 inch pieces.
Ingredients
• 2 cans reduced fat Pillsbury refrigerated crescent dinner rolls (or any wheat pizza crust)
• 8 ounces low fat cream cheese, softened
• ½ cup low fat sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• ½ cup chopped broccoli
• 1/3 cup quartered cucumber slices
• 1 plum tomato, seeded and chopped
• ¼ cup shredded carrots
Directions:
Spread crescent rolls out on a cookie sheet and seal all seams. Cook as directed on package. Cool completely.
Mix cream cheese, sour cream, dill weed, and garlic powder and spread over crust. Top with broccoli, cucumbers, tomato, and carrots. Cut into squares and serve.

Ingredients
 1 wheat english muffin
 2 tablespoons whipped fat-free strawberry cream cheese
 1/3 cup strawberries, sliced
 ¼ cup red grapes, quartered
 ¼ cup canned mandarin oranges, drained
Directions:
Toast the english muffin until golden brown. Spread cream cheese on toasted muffin.
Arrange sliced strawberries, grapes, and orange slices on top of the cream cheese. Slice into quarters and “yummy – fruit pizza!”
Ingredients
• 1/4 cup peanut butter
• 1-1/2 teaspoons honey
• 1/2 cup miniature semisweet chocolate chips
• 2 tablespoons raisins
• 4 medium unpeeled Red Delicious apples, cored
Directions:
In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins. Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. Yield: about 2 dozen.

Ingredients
 2 bananas
 2 cups low-fat yogurt
 2 cups low fat granola or other cereal
Directions:
Peel the bananas and cut in half. Place the yogurt in a small, shallow bowl. Place the granola in a separate, small shallow bowl. Insert a popsicle stick or plastic fork into each banana. Dip the banana halves in yogurt and then roll in granola or preferred cereal and place on a sheet tray lined with wax paper.
Freeze the bananas until solid, about 4 hours or overnight.
Ingredients
• 1/2 cup reduced-fat peanut butter
• 1/3 cup vanilla low-fat yogurt
• 1 tablespoon orange juice
• 2 ripe bananas, sliced
• 4 (8-inch) fat-free flour tortillas
• 1/4 teaspoon ground cinnamon
Directions:
Combine peanut butter and yogurt. Drizzle juice over bananas; toss gently to coat. Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture; sprinkle cinnamon evenly over banana slices. Roll up. Slice each roll into 6 pieces.

Ingredients
 1 large mango, peeled, seeded and diced
 1/4 cup finely diced red onion
 2 teaspoons minced cilantro
 1 Tablespoon freshly squeezed lime juice
 1 teaspoon minced serrano chile pepper
 2 tablespoons finely diced red bell pepper
 1/4 teaspoon salt
Directions:
Mix all ingredients together and serve over fish or chicken.
Ingredients
 2 green onions
 small handful of cilantro
 1 garlic clove
 2 ripe avocados
 the juice of 1 lime
 2 tablespoons salsa
 pinch of salt
 a couple of dashes of hot sauce (optional)
Directions:
Chop green onions, cilantro, garlic, and set aside in a bowl. Halve, peel, and pit avocados. Slice into small pieces and add to bowl. Next, add the lime juice, salsa, salt, and hot sauce. Mash with a fork until mixed but not mushy.

Ingredients
4 cups apple cider
2 cups pineapple juice
2 cups orange juice
2 cups ginger ale or 7UP
8 gummy worms
Directions:
Place the gummy worms in an ice tray. Cover with water and freeze until solid. In a large pitcher mix together cider, orange juice, and pineapple juice.
Chill for 1 hour. Stir in ginger ale or 7UP just before serving and place a gummy worm ice cube in each glass.