Ingredients:

• 1 cup applesauce
• 1 cup low-fat strawberry yogurt
• Slices of your favorite fruits such as strawberries, apples, bananas, pears, kiwi, pineapple, or grapes.

Fruit Dipping

Combine the applesauce and yogurt in a bowl and mix until well-blended. Pour into a serving bowl and serve with the sliced fruits.

Ingredients:

• 1 cup plain non-fat yogurt
• Dry ranch dressing mix or other dry herbs such as basil or garlic.
• Your favorite vegetables such as carrot sticks, broccoli, bell peppers, cauliflower, or celery.

Fastest Veggie Dip Around

Season the yogurt with the dressing mix or dry herbs. Add just enough for it to taste great! Presto, ready to dip with cut vegetables!

Ingredients:

• Corn tortillas
• Low-fat mozarella cheese sticks
• Salsa (you can buy a jar from the store, or look under "veggies" to find out how to make your own!)

Salsa and Corn Cheese Sticks

Wrap the corn tortillas around the cheese sticks. Dip the wraps into the salsa and enjoy!

Ingredients:

• 1 8-ounce container non-fat lemon yogurt
• 2 cups cubed, seedless watermelon
• 1 basket fresh strawberries, tops removed
• 1 medium banana, peeled and sliced
• 8 7-ounce paper cups
• 8 plastic spoons

Fruit Freeze

Place yogurt and fruit in a blender container. Cover tightly. Blend until smooth. Pour into paper cups. Freeze until thick and slushy, about 1 hour. Insert one spoon, handle up, into each cup of frozen fruit mixture. Return to freezer and freeze until solid, at least 2 more hours. To serve, remove from freezer and let sit for about 10 minutes. Peel paper cup off each treat and eat, holding the spoon as a handle.

Preparation time: 10 minutes, plus 3 hours freezing time. Makes 8 servings.

Ingredients:

• 1 cup plain non-fat yogurt
• 4 tablespoons of undiluted pink lemonade

Pink Lemonade Yogurt Pops

Mix together and pour into frozen pop containers or paper cups with popsicle sticks.

Freeze and eat. Makes 2-3 pops depending on size of container.

Ingredients:

• 1 quart orange juice
• 2 cups strawberries fresh or frozen
• 3 tablespoons sugar (omit if using sweetened strawberries)
• 1 cup vanilla yogurt

Strawberry Orange Frozen Pops

Combine into blender and blend till smooth or not-so-smooth, depending on preference.

Pour into molds and freeze. Makes approximately 24 frozen pops. Serving size 1.

Ingredients:

• 1 3/4 cup strawberries
• 1 large can crushed pineapple
• 5 bananas (cut in cubes)
• 12 ounces frozen orange juice-concentrate
• 1 1/2 cup water

Frozen Fruit Treat

Mix ingredients together. Freeze in small paper cups. Serve partially defrosted.

Ingredients:

• Bunch of seedless grapes or blueberries
• Toothpicks
• Plate

Fruit-cicles

Wash grapes or blueberries. Put a toothpick in each one. Place them on a plate and put in the freezer for about 2 hours. Take them out and enjoy.

Ingredients:

• 2 tablespoons non-fat, bottled raspberry vinaigrette
• 1 apple, diced
• 1/4 cup dried fruit tidbits (available in the dried fruit section, in cranberry-orange and other flavors)
• 2 tablespoons chopped hazelnuts (available in small bags in the baking section)
• 1 cup pre-cut mixed greens, rinsed and drained well (from a bag or by the pound in the produce section)

Apple-Hazelnut Salad In A Cup

Layer the ingredients in the order listed above in a large insulated cup with a lid. When ready to eat, shake the cup well and grab a fork!

Ingredients:

Salad

• 1 sweet pineapple (fresh, frozen or canned), peeled, cored, and diced into small cubes
• 1 mango, peeled and sliced into thin strips (the pit is almond-shaped and sticks to the fruit, so just cut around it)
• 3 green anjou pears, cored and diced into small cubes (leave the peel on for color and fiber)
• 1 large ruby red grapefruit, segmented
• Seeds of 1 pomegranate

Dressing

• 5 limes
• 3 tablespoons honey

Sensational Five Star Fruit Salad

Squeeze the juice from the limes. Whisk the lime juice and honey.

Combine all the fruit, or layer in a clear bowl. Pour the dressing on top and serve. Serves 6.

Centers for Disease Control
5-a-Day
June 18, 2003

Ingredients:

• 1 (17-oz.) can fruit cocktail, drained
• 1 1/2 cups miniature marshmallows
• 1/4 cup drained maraschino cherries, halved
• 2 medium bananas, sliced
• 1 medium apple, coarsely chopped
• 1 1/2 cups frozen whipped topping, thawed, or sweetened whipped cream
• Lettuce leaves

Kids’ Favorite Fruit Salad

In a large bowl, combine all the ingredients except the whipped topping and lettuce; mix lightly. Gently fold in the whipped topping. Serve immediately, or if you want to serve it later, cover the bowl and put it into the refrigerator. To serve, spoon the salad onto lettuce-lined plates. To garnish, add a few more maraschino cherries to add some color and fun!

Ingredients:

• 2 cups unsweetened orange juice
• 1/2 cup whole frozen strawberries
• 1 banana, sliced
• 4 ice cubes

Strawberry Banana Cooler

In a blender, combine all ingredients and blend until smooth. Makes about 4 servings.

Ingredients:

• 1 orange, peeled, cut into chunks
• 1 medium banana, peeled, cut into chunks
• 1 can (6 ounces) unsweetened pineapple juice
• 1 cup crushed ice
• 1 tablespoon honey

Orange Banana Crush

In a blender, combine all ingredients and blend until smooth. Makes about 3 servings.

Ingredients:

• 1 1/2 cups pineapple juice
• 2 large scoops pineapple sherbert
• 1/2 cup sparkling water

Pineapple Fizz

In a blender, combine all ingredients and blend until smooth.

Ingredients:

• 1/4 cup sugar
• 6 ounces orange juice—frozen concentrated
• 1 cup low-fat milk
• 1 cup water
• 1 teaspoon vanilla extract
• 10 ice cubes

Orange Julius

In a blender, combine all ingredients and blend for about a minute or until ice cubes are crushed.

Ingredients:

• Different Juices

Rainbow Juice

100% juices. Pour several different colored 100% juices into ice cube trays and freeze. After frozen, place the different colored cubes into a glass and pour apple or white grape juice over the cubes.

Ingredients:

• 2 ripe bananas
• 2 cups pineapple juice
• 2 tablespoons creamy peanut butter
• 2 teaspoons plain yogurt
• 1-1/2 teaspoons vanilla extract
• 6 ice cubes
• Nutmeg

Banana Nut Smoothie

Combine all ingredients, except nutmeg, in blender. Cover and run on high until smooth and well blended. Sprinkle with nutmeg.
Makes 4 (1 cup) servings.

Ingredients:

• 1 cup frozen strawberries, bananas, or peaches
• 1/2 cup low-fat vanilla yogurt
• 1 tablespoon frozen apple juice concentrate

Vanilla Fruit Smoothie

Blend everything until smooth. Makes 1 serving.

Ingredients:

• 1 cup non-fat vanilla yogurt
• 1/2 cup frozen strawberries
• 1/2 cup frozen banana slices
• 1/4 cup low-fat milk
• 5 ice cubes

Fruit Smoothie

Blend everything until smooth. Makes 2 servings.

Ingredients:

• 1 cup low-fat or non-fat milk
• 8 ounces frozen strawberries
• 3 ounces orange juice concentrate
• 1 frozen banana (cut into chucks before freezing)

Sunny Surprise Smoothie

Blend all together in a blender until smooth and serve.

Ingredients:

• 1 15-ounce can of fruit in fruit juice, no sugar added (e.g., peach, pear, apricot)

Fruit Slushy in a Can

Put in freezer for about 2 hours until it doesn't slosh about when shaken.

Open can and put contents in blender.

Whip until slushy consistency.

Pour into bowls and serve with spoons immediately. Makes 2 servings.

Ingredients:

• 2 cups chunked canned pineapple
• 1 cup frozen raspberries
• 3 cups vanilla yogurt
• 1 medium peeled and sliced banana
• 1/3 cup chopped dates
• 1/4 cup slice toasted almonds

Yogurt Parfait

Add the pineapple, raspberries, dates, bananas and yogurt in layers to a tall glass or sundae dish. Sprinkle almonds all over the top. Makes 4 servings.

Ingredients:

• 1 cup frozen vanilla yogurt, slightly softened
• 1 tablespoon frozen lemonade or orange juice concentrate, thawed but not diluted

Citrus Swirl

In a mixing bowl, chop the frozen yogurt into tablespoon-size pieces with a spoon. Drizzle on the lemonade or juice concentrate and stir slightly, but do not blend completely. Spoon into a serving dish. Top with fresh fruit. Serves 1.

Ingredients:

• 1 commercial angel food cake (you can find this in the bakery section)
• 1 quart lime sherbet, softened
• 1 quart lemon sherbet, softened
• 1 (16 ounce) container frozen whipped topping, thawed in refrigerator

A Summer Delight

Sliced cake horizontally into 3 layers, place each layer on a plate. Spread lime sherbet on 1 cake layer, and freeze. Spread lemon sherbet on 1 cake layer, and freeze. Place lemon layer on top of lime layer, and top with remaining cake layer. Spread whipped topping on top and sides of cake. Freeze. Once completely frozen, wrap tightly in aluminum foil until ready to serve. Slice to serve.

Serving size: 1 slice
Serves 12.

Ingredients:

• 2 celery stalks
• Peanut butter
• Raisins

Stuffed Celery Sticks

Clean celery by washing under cold water. Remove any dirt.

Cut each piece of celery crosswise into 4 short pieces.

Fill center of short celery pieces with peanut butter.

Add raisins on top for “ants on a log.”

Cover with plastic wrap or aluminum foil and put in refrigerator until ready to serve. Serves 8.

Ingredients:

• 4 ripe tomatoes, seeded and diced
• 1/4 red onion, minced
• 2 jalapeno peppers, seeded (optional) and diced
• 1/2 bunch cilantro leaves, chopped
• 1 tablespoon freshly squeezed lime juice
• Salt and pepper, freshly ground to taste

Salsa Fresca

Salsa should be a team effort. The only item that needs adult attention is the jalapeno and its seeds. For more heat, keep the seeds and chop. Kids can chop the cilantro while mom dices the tomato, onion and peppers. Put everything in the bowl and mix.
Serves 4