Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Healthy Popsicles & Snacks

PINEAPPLE POPSICLES
Process in batches in a food processor or blender until as smooth as you like:

3 cups fresh pineapple chunks, or 1 can, 14.5 oz, chunks packed in juice, not syrup, drained, 1/3 cup milk and a few tablespoons of sugar if it needs sweetened - start with 3 tablespoons and go from there.  Pour into molds or cups, with wooden sticks inserted if necessary.  Freeze several hours.  Makes 8. 

FROZEN GRAPE SKEWERS
Use a flat head toothpick and let the kids skewer 3-4 grapes on each one. Freeze hard uncovered and then put into freezer containers. Let the kids eat these right out of the freezer.

CHOCOLATE NUTTY BANANA POPS
Yardboy, sometimes I'll add several sprigs of banana mint to the melting chocolate to add another layer of banana flavor. Take out the mint before dipping.

Cut bananas in half width wise for easy handling. Dip the bananas in melted chocolate chips, then roll in nuts (if the kids don't like nuts, leave them off). Push a popsicle stick into the end and freeze until hard.

Tips from Rita's kitchen:

Fresh pineapple helps keeps bones strong by providing manganese - this helps make collagen, a protein that helps build bone, skin and cartilage. Pineapple also improves digestion and even helps relieve cold symptoms with its high vitamin C content  (Mom used to give us pineapple juice when we had sore throats).

Milk contains calcium and grapes, especially if they're red, contain powerful anti-oxidants.

Save your banana peels. Chop up and add to plants for a boost of potassium. 

More recipes, etc. on Rita's web site: www.abouteating.com

Natorp Home ... Rita's Recipe Index ... Ron Wilson