Quick & Easy
All you need is celery, peanut butter and raisins (or chocolate chips).
1. Wash celery then cut stalks in half and trim to desired length.
2. Spread or pipe peanut butter into recessed side of stalks.
3. Sprinkle with raisins, or chocolate chips.
Pineapple Cherry Minis
Makes 12 to 14 servings
1 can (20 ounces) crushed pineapple
2 cans (6 ounces) pineapple juice
1 package (6 ounces) cherry gelatin
1/2 teaspoon ground nutmeg
1 cup frozen dark sweet cherries
1/2 cup chopped pecans
Drain pineapple, reserve juice. Bring reserved juice plus canned pineapple juice to boil. Add gelatin; stir at least 2 minutes to completely dissolve. Chill until mixture thickens slightly.
Fold in pineapple, nutmeg, cherries and pecans. Spoon into 12 to 14 foil-lined muffin cups, lightly sprayed with nonstick cooking spray. Chill until firm. Store leftover gelatin in refrigerator.
Peach Crisp Pops
Makes 6 servings
1 jar (23.5 ounces) sliced peaches, divided
4 teaspoons maple syrup
1/2 teaspoon ground cinnamon
2/3 cup granola
1 cup vanilla flavored Greek yogurt
Measure 1 1/2 cups drained fruit and 6 table spoons juice. In medium bowl, combine juice, maple syrup, cinnamon, granola and yogurt. Stir to blend well.
Place two peach slices in each frozen pop mold. Pour yogurt mixture into molds or small paper cups. Place on tray and freeze about one hour, or until partially set.
Insert frozen pop stick into center of each mold; freeze 2 hours longer, or until firm.
Makes 2 servings
1 cup hummus, any flavor
2 large soft tortillas
1/2 cup thinly sliced red pepper
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced cantaloupe
4 leaves lettuce
Spread thin layer of hummus on both tortillas.
Divide red pepper, cucumber, cantaloupe and lettuce between tortillas. Roll tightly and secure with toothpicks.
Slice into pinwheels and serve.