Chocolate + Zucchini = Delicious

When we hear the word, zucchini, we think "healthy," and when we hear the word, chocolate, we think "decadent." Lucky for us two of our favorite ingredients form the perfect partnership in cookies, cakes, cupcakes and quick breads. And apparently we're not the only ones who appreciate the culinary combination between the two; google zucchini + chocolate and you'll get nearly half a million results! If zucchini is growing in your garden or you happen to pick it up at the market, try our kid-friendly + nutritious recipe for Zucchini Squiggle Squares.

Zucchini Squiggle Squares

Makes 18 Squares

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup ground flaxseed or wheat germ

1/3 cup unsweetened cocoa powder, sifted

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs, beaten

3/4 cup sugar

1/2 cup canola oil

1/3 cup 1% lowfat milk

1 packed cup peeled (if desired) and shredded zucchini (from a 7 to 8-ounce zucchini)

1 ripe large banana, mashed (1/2 cup)

1/3 cup mini chocolate chips (or a bit more, if you love chocolate!)

1. Preheat the oven to 350°F. Lightly oil or coat a 13 x 9-inch baking pan with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour , flaxseed, cocoa powder, baking powder, and salt in a large bowl.

3. In a medium bowl, whisk together the eggs, sugar, canola oil, and milk until well blended. Stir in the zucchini and banana. Add the zucchini mixture to the flour mixture and stir until just moistened. Mix in the chocolate chips.

4. Spoon the batter into the prepared baking pan, using a rubber spatula to spread evenly. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Nutrition Information per Serving: 170 calories, 9g fat (1g saturated, 0.9g omega-3), 120mg sodium, 21g carbohydrate, 2g fiber, 4g protein, 10% vitamin C

If you have a favorite zucchini + chocolate recipe you'd like to share, please post it to our blog.

Snack Food Makeover

Over the past few weeks, we’ve crunched and munched our way through a bunch of new snack food products. The first was the new lineup of 100% natural nibbles from TrueNorth, made by Frito-Lay. TrueNorth snacks start with nutritious nuts including almonds, peanuts, pistachios, pecans or walnuts which are then used to create four varieties – nut clusters, nut crisps, nut crunchies, and whole nuts. We and our kids liked everything we tried, especially the Pecan-Almond-Peanut Clusters (Carolyn's favorite), the Pistachio Crisps and the Toasted Sesame Peanut Crunchies (Simon's favorite). It’s worth noting that all contain 5 grams of protein per serving and mostly heart-healthy mono and polyunsaturated fats.

Another snack line (also from Frito-Lay) that pleasantly surprised us was Pinch of Salt, a low-sodium version of Lay’s potato chips, Tostitos, Ruffles and Fritos. Instead of the usual 180 milligrams of sodium, each has 75 milligrams per serving. To us, they still satisfied our salt craving … but with a lot less sodium. Today, when Liz packed Simon's camp lunch, she gave him a handful of Fritos in a zip-top bag to eat with his sandwich. Janice, who is obsessed with guacamole, served it along with the Pinch of Salt Tostitos at her Fourth of July cookout.

Let us know if you or your kids have recently discovered any better-for-you snack products.

Juiced Over Jigglers

We recently received a blog post asking us if we had any makeover ideas for Jell-O Jigglers. We've had a lot of fun in the kitchen the past couple of weeks and wanted to share what we came up with. In case you don't know, traditional Jell-O Jigglers, according to the directions on the back of the box, are made with four packages of fruit-flavored Jell-O and water or apple juice. When you crunch the numbers, it turns out that each small, hand-held Jiggler square has 3 teaspoons of added sugar plus a laundry list of artificial colors. To make this recipe healthier and all natural, we used plain gelatine, real, 100% fruit juice, frozen fruit and just 1 tablespoon of sugar for the entire recipe (our squares have just 1/8 teaspoon of added sugar).

We made two versions: one with frozen mango and mango juice and the other with strawberry kiwi juice and frozen strawberries. Here's what our kids had to say about the recipe:

Leah: "Absolutely, super fab-u-lo-so. They're just too good."

Simon: "These are addicting. Can I have them for a snack in my lunch box tomorrow?"

If your kids love Jigglers you'll love this easy makeover. With real fruit in every squishy, squiggly, bite this is one recipe where you'll want your kids to ask for more!

Juicy Strawberry Jigglers

Makes 24 Jiggler Squares

1 1/2 cups strawberry kiwi juice, divided

1 cup frozen strawberries

2 envelopes unflavored gelatine

1 tablespoon sugar

In a blender, blend together 1 cup of juice and the frozen fruit until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles. Meanwhile, place the remaining 1/2 cup juice in a large bowl. Sprinkle the gelatine over the juice and let stand 1 minute. Add the hot juice and stir until the gelatine completely dissolves, about 5 minutes. Stir in the sugar. Pour the mixture into an 8 X 8-inch pan. Refrigerate until firm, about 3 hours. To serve, cut into squares (use an off-set spatula).

Nutrition Information per Serving:
10 calories, 0g fat, 0mg sodium, 2g carbohydrate, 2g sugar, 1g protein, 10% vitamin C

Juicy Mango Jigglers

Makes 24 Jiggler Squares

1 1/2 cups tropical mango juice blend, divided

1 cup frozen mango

2 envelopes unflavored gelatine

1 to 2 tablespoons sugar

In a blender, blend together 1 cup of juice and the frozen fruit until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles. Meanwhile, place the remaining 1/2 cup juice in a large bowl. Sprinkle the gelatine over the juice and let stand 1 minute. Add the hot juice and stir until the gelatine completely dissolves, about 5 minutes. Stir in the sugar. Pour the mixture into an 8 X 8-inch pan. Refrigerate until firm, about 3 hours. To serve, cut into squares (use an off-set spatula).

Nutrition Information per Serving:
15 calories, 0g fat, 0mg sodium, 4g carbohydrate, 3g sugar, 1g protein, 10% vitamin C

Pure Pumpkin!

We have something to confess (other than the fact that we are deeply depressed over the Patriots' Superbowl loss):

We're obsessed with canned pumpkin (yes, we know, we need to "get a life")! Last Friday, at the ridiculously early hour of 7:00 AM, Liz decided to create a new recipe and test it out on her boys. As you can only imagine, weekday mornings are insane when kids have to be dragged out of bed, fed breakfast, and reminded to brush their teeth. But that didn't stop Liz from working on a new recipe for pumpkin pancakes. Her motivation for the new recipe was twofold: she had some leftover canned pumpkin in the freezer that she was itching to use up, and her friend, Barbara (also a mother of two boys), was looking for a way to make her basic pancake batter more nutritious. Anyway, here's what Liz came up with (more on Janice's obsession in a moment):

Pumpkin Pancakes
Makes 4 to 5 Servings (about 14 pancakes total)

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed
2 tablespoons granulated sugar
2 to 3 tablespoons mini chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large omega-3 eggs, beaten
1 1/3 cups 1%lowfat milk
1/2 cup canned pure pumpkin
1 teaspoon vanilla
4 teaspoons canola oil

Whisk together the flours, flaxseed, sugar, chocolate chips, baking powder and salt in a large bowl until well combined. Set aside. Whisk together the eggs, milk, and pumpkin in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.

Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch cakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 to 4 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining oil and batter.

Nutrition Information:
320 calories, 10g fat (2.5g saturated, 1g omega-3 fats), 400mg sodium, 46g carbohydrate, 4g fiber; 11g protein; 80% vitamin A; 25% calcium; 15% iron


Now back to Janice. The day before Liz whipped up her new pumpkin pancake recipe, Janice was busy giving our Banana Chocolate Chip Muffins recipe a mini makeover. Instead of adding 2 bananas (1 cup mashed), she substituted with 1 cup pure pumpkin puree. The result was two dozen moist and incredibly flavorful mini muffins. Here's Janice's recipe (by the way, you can easily freeze leftover pumpkin in zip-top plastic bags).

Mini Pumpkin Chocolate Chip Muffins
Makes 24 Mini Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned pure pumpkin
2 large omega-3 eggs, beaten
1/2 cup packed brown sugar
1/2 cup 1% lowfat milk
1/3 cup canola oil
1 teaspoon vanilla
1/2 cup mini chocolate chips

Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. Whisk together the flours, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20 to 23 minutes.

Nutritional Information per 2 Muffins:
220 calories, 11g fat (2g saturated, 1g omega-3), 135mg sodium, 28g carbohydrate, 3g fiber, 4g protein, 60% vitamin A

Halloween Party Ideas

Add a new twist to your Halloween gathering by serving some good-for-you goodies. Kid-friendly suggestions: sweet potato chips, all-natural cheese curls, popcorn, dried fruits such as apricots and cranberries, Chocolaty Pumpkin Bars , pumpkin seeds, and chocolate milk. You can even try these fruit kebabs, presented in a pumpkin!

Frighteningly Delicious Fruit Kebabs

Makes 25 kebabs

1 honeydew melon, cut into cubes

1 cantaloupe, cut into cubes

1 quart strawberries

1 small bunch seedless red or green grapes

Mini marshmallows

25 ten-inch wooden skewers

Thread fruit and marshmallows onto skewers. Stick ends into pumpkin (to make inserting the wooden skewers easier, use something like a metal meat thermometer ... or even a drill bit ... to poke the holes). For an added element, use a marker to create a funny or scary face.

Nutrition Information per Kebab: 25 calories, 0g fat (0g saturated fat), 0mg sodium, 6g carbohydrates, 1g fiber, 0g protein, 35% Vitamin C

The Best Snack Cake Ever!

Celebrate autumn’s best apples with this easy-to-make snack cake. Perfect in a lunch box or as an after-school treat, your kids will love every healthy bite. The Meal Makeover secrets in this recipe include the whole wheat flour, flaxseed, omega-3 eggs, and of course, the apples.

Apple Butterscotch Cake
Makes 15 servings

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup granulated sugar
1/4 cup ground flaxseed or wheat germ
1 teaspoon baking powder
1 teaspoon pumpkin pie spice or cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large omega-3 eggs, beaten
1/2 cup unsweetened applesauce
1/2 cup canola oil
2 large Golden Delicious apples, unpeeled, cut into quarters, cored, and coarsely grated (about 2 packed cups)
1/3 cup butterscotch chips

Heat the oven to 350°F. Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside. Whisk together the two kinds of flour, sugar, flaxseed, baking powder, pumpkin
pie spice, baking soda, and salt in a large bowl. Whisk together the eggs, applesauce, and oil in a separate bowl. Stir in the apples until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the butterscotch chips. Pour the batter into the prepared baking pan; smooth with a rubber spatula. Bake about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before cutting.

Nutrition Information per Serving: 220 calories, 11g fat (3g saturated fat), 160mg sodium, 28g carbohydrates, 2g fiber, 4g protein

Calling All Snackers

If you have a toddler, you probably spend a lot of time preparing and serving snacks. Toddlers have tiny tummies and need lots of mini meals to stay energized (and happy) throughout the day.

Right now, we are working on a magazine article featuring healthy snack ideas for little kids -- especially those between the ages of 2 to 4. Although we have plenty of yummy and nutritious suggestions -- fruit smoothies, Banana Chocolate Chip Muffins, apples dipped in peanut butter, whole grain cinnamon swirl toast -- we are on the lookout for even more ideas. What are your favorite go-to snacks? What do you pack when you're on the run and need a portable nibble for your toddler? What's your child's favorite after-school "treat?"

Share your snack suggestions by posting to our blog!

Banana Chocolate Chip Muffins
Makes 12 Muffins (or 24 Mini Muffins)

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla
1/2 cup mini chocolate chips

Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 20 minutes or until the muffins are light golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.

Nutrition Information per Serving: 220 calories,10g fat (2g saturated), 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein

It's Wild Blueberry Season

Maine is the largest producer of wild blueberries in the world and last week, Liz was there to experience the tiny sweet berries in all their glory. With her family, she traveled to a picturesque area called Sebasco Bay and enjoyed the local cuisine (lobsters, mussels, potatoes and blueberries, of course). If you're lucky enough to get a hold of some Maine wild blueberries, try our Blueberry Snack Muffins. You can also use frozen blueberries so don't worry if you can't find the fresh ones.

Blueberry Snack Muffins
Makes 12 muffins

Topping:
1 tablespoon sugar
1 tablespoon wheat germ
1/4 teaspoon cinnamon

Batter:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large omega-3 eggs, beaten
One 6 to 8-ounce container lowfat blueberry yogurt
1/2 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen wild blueberries

Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Prepare the topping by combining the sugar, wheat germ, and cinnamon in a small bowl. Set aside. To make the batter, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, yogurt, sugar, canola oil, and vanilla and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Sprinkle evenly with the topping. Bake about 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.

Nutritional Information per Serving: 190 calories, 6g fat (0.5g saturated), 31g carbohydrate, 2g fiber, 150mg sodium, 4g protein

Smart Snacking

On average, children consume over 850 snacks per year. Wow. That's a lot of nibbles! For many kids, snack time has unfortunately become junk food time. To turn snacks into the healthy mini meals they were meant to be try our new Grab-and-Go Breakfast Bars (a makeover of store-bought granola bars). This is one of our best recipes yet! In fact, it took us ten tries in the Meal Makeover Moms' Test Kitchen before we got it just right. It's super nutritious thanks to ingredients like walnuts, dried fruits, and whole grain cereals, and kids love the taste. What could be better?!

Grab-and-Go Breakfast Bars
Makes 16 Bars

1 cup quick cooking oats
1 cup shredded wheat cereal*
1 cup walnuts
1 1/2 cups dried fruit (we use a combination of dried apricots, dried plums, and dried cranberries)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large omega-3 eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped (the dried fruit will be the size of a dried pea or lentil).
3. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.
4. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly.
5. Bake about 18 minutes until the edges turn golden brown and the bars are done. Let bars cool completely in pan before slicing and serving.

* We like Mom’s Best Naturals Toasted Wheat-fuls for this recipe.

TIP: These bars freeze really well. So, if you have leftovers, wrap individual portions in plastic baggies or aluminum foil and freeze.

Nutrition Information per Serving: 160 calories, 7g fat (1.5g saturated, 0.7g omega-3), 85mg sodium, 23g carbohydrate, 2g fiber, 3g protein

Breakfast: Better Late Than Never!

Now that school is out (or almost out for our kids), your alarm clock may be taking a much-needed summer siesta. If sleeping late means you and your crew are skipping breakfast and grabbing a mid-morning donut on your way to camp or the beach, consider making our Chocolaty Pumpkin Bars instead! Packed with nutrient-rich ingredients like pumpkin and pecans, this delicious "belated breakfast" treat will keep you fueled until lunchtime rolls around.

Get the recipe and watch our video clip of Chocolaty Pumpkin Bars at: http://www.mealmakeovermoms.com/flash/tvChocolatyPumpkinBars.html

Bring Back the Oranges … Please!

Last April, one week before the youth soccer season kicked off, Liz and her husband wrote a letter to their local newspaper urging parents to think twice before bringing junk food “team” snacks to their children’s weekend games. Liz’s two boys, who eat a pretty healthful diet during the week, were being inundated with sugary drinks, salty bags of chips, donuts, and even candy just for playing an hour of soccer or an afternoon of baseball. Things were out of control, to say the least.

Happily, their letter sparked a lot of sideline conversation, and the vast majority of parents agreed that junk food did not belong on the playing field. Once the community got behind the issue, Liz created a Fruit & Water Only team snack guideline which both the soccer club and the town’s Recreation Department adopted.

Now, every child who plays soccer looks forward to fresh fruit at halftime and right after the game. The parents are thrilled and the kids are just as happy eating a handful of sweet strawberries or a juicy slice of watermelon as they were with the donuts and cookies. The bottom line: One letter to the editor can change the behavior of an entire community!

Let us know what’s happening in your town – we’d love to hear from you.

Read the team snack guideline and sample letter to the editor: http://mealmakeovermoms.com/about/press/releases/index.html

Even Dietitians Love Cupcakes!

When Becky, a Moms' Club member, emailed us earlier this week requesting ideas for a springtime treat, we sprung into action (and into the kitchen). What we came up with was a sweet carrot cupcake with a maple cream cheese frosting. They're perfect for a party or an after-school treat. When our kids get home from school today, they're sure to be pleasantly surprised and perhaps a bit shocked!

While the kids are licking their lips, we'll be smiling about some of the ingredients we slipped into this recipe: whole wheat flour, heart-healthy canola oil and omega-3 eggs, and grated carrots. If you have a picky eater who typically shuns veggies, you'll be happy to know that each yummy cupcake has half a day's worth of immune-boosting vitamin A. Let us know what you and your family think.

Carrot Camouflage Cupcakes
Makes 12 Cupcakes

CUPCAKES:
3/4 cup granulated sugar
1/2 cup canola oil
2 large omega-3 eggs
1/4 cup 1% lowfat milk
1 teaspoon vanilla extract
1 1/4 cups finely grated carrots (about 8 ounces carrots)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
4 ounces light cream cheese
3/4 cup confectioners’ sugar
2 tablespoons pure maple syrup

Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside. Beat the sugar, oil, eggs, milk, and vanilla at medium speed of a mixer until well blended, about 2 minutes. Scrape down the sides of the bowl if necessary. Mix in the carrots. Meanwhile, whisk together the all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl. At low speed, gradually beat in the flour mixture until just combined. Spoon the batter evenly into the muffin cups. Bake for 20 or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.

To make the frosting, beat the cream cheese, sugar, and maple syrup at low speed until blended (you can raise the speed to medium once the sugar is incorporated). Spread the frosting over the cupcakes; garnish with a jelly bean, an M&M, sprinkles or nothing at all!

* For a non cream cheese based frosting, whisk together 1 cup confectioners’ sugar and 1 ½ tablespoons lemon juice or 1% lowfat milk.



Nutrition Information per Serving (1 cupcake): 260 calories, 12g fat (2g saturated, 1g omega-3), 150mg sodium, 36g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A

Fruits & Veggies: Bring ‘Em On!

Last week, we spoke to a packed crowd of 200-plus Boston-area seventh graders and their parents. When we asked the students what they ate for breakfast, many said, “nothing!” Others told us they grabbed a bagel with cream cheese or a Pop Tart as they dashed out the door. The more we talked about their typical choices for meals and snacks, the more we all realized that nutrient-rich fruits and vegetables were missing.

Just days after our lecture, the Produce for Better Health Foundation and the Centers for Disease Control and Prevention (CDC) unveiled a new public health initiative, “Fruits & Veggies -- More Matters™”, the next generation of their “5 A Day for Better Health” program. In fact, Janice was a speaker at the Boston launch of this program. Given the fact that a staggering 90 percent of both adults and children don’t consume the recommended daily number of fruits and vegetables, the campaign is timely to be sure.

Okay, so how many fruits and vegetables should everyone eat each day? In a word, MORE! For our 13-year old students, the suggested amount is about 2 cups of fruit and 2 ½ cups of vegetables (to learn more go to http://www.fruitsandveggiesmorematters.org/). That goal may seem daunting given the fact that families are so busy these days, but the suggestions below may convince you that it’s really quite doable.

4 large strawberries = 1/2 cup
1/4 cup raisins = 1/2 cup (1/4 cup dried fruit = ½ cup fresh)
1 small banana = 1/2 cup
4 ounces 100% juice = 1/2 cup
Green beans = 1/2 cup
Baked potato = 1 cup
Green salad = 1/2 cup (1 cup leafy greens = 1/2 cup of vegetable)
Carrots with dip = 1/2 cup

On a final note, students at our lecture prepared and tasted one of our favorite new recipes: Mom’s Mango Smoothie. Delicious with breakfast or as an after-school snack, each serving
provides about a cup of fruit!

Mom’s Mango Smoothie
Makes 4 Servings

2 cups frozen mango (one 10-ounce package)
1- 1/2 cups mango juice, mango juice blend, or orange juice
1 cup lowfat vanilla yogurt

Place the mango, mango juice/nectar, and yogurt in a blender. Process until smooth.
Pour into four individual glasses and serve with a straw.

Nutrition Information per Serving: 150 calories, 1g fat (0.5g saturated), 45mg sodium, 33g carbohydrate, 2g fiber, 3g protein, 35% vitamin A, 25% vitamin C, 10% calcium

Easy Ways to Add Fruits & Vegetables to the Family Diet: Watch Our Video Tip! Click here