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Nutri-Data . . . Quick and Tasty Summertime Savers : Healthful Snacks Appeal to Youngsters and Give Busy Parents a Break From Hot Kitchen

July 11, 1985|TONI TIPTON

Summertime usually means a lot of kitchen grazing for hungry kids who are out of school on vacation and plenty of kitchen duty for parents who want to offer healthful snacks that are still tasty and have plenty of eye appeal. Between trips to the beach, the museum and the amusement park, vacationing youngsters are bound to look to Mom or Dad for something new and different for snacking. And with a little preparation you can have a variety of treats on hold in the freezer for just such occasions.

The soothing treats offered here will not only give children a lot of fun and good eating, but also a nutritional boost. Nearly all of the treats we suggest team milk with wholesome ingredients like fruit, nuts and peanut butter. Other offerings, made soothing with ice cream, are the perfect solution to the daily ice cream vendor dilemma.

Combine Flavors

Crunchy Ice Cream Treats combine two all-time favorite flavors--peanut butter and chocolate--in a layered frozen dessert-on-a-stick that boasts the crispy crunchy goodness of wheat cereal squares. Miniature Strawberry Cheesecakes call upon this year's pick-of-the crop. They are prepared in muffin pans for easy individual serving--nothing to cut, kids just pick one up and enjoy.

Peanut butter makes another appearance in Frozen Pudding Sandwiches. It is combined with instant pudding and pressed between cookies or graham crackers before freezing. After only a few hours, the good-for-you treats are ready for snacking.

Rounding out the selection are Summer Gingerbears, a delightful ice cream sandwich treat made from homemade gingerbread cookies, the ice cream flavor of your choice, semisweet chocolate and nuts. Let the youngsters help with this one when activity schedules begin to slow down.

For Adults Too

Green Angel Delight, which also serves as an ideal treat for calorie-watching adults, has a gelatin and evaporated milk filling that is perched upon a crunchy cookie-crumb crust. It boasts a svelte 129 calories per serving.


2 1/4 cups bite-size crispy wheat squares, crushed to 3/4 cup

1 1/2 tablespoons butter, melted

1/4 cup chunky peanut butter

1 1/2 tablespoons brown sugar, packed

1 quart vanilla ice cream, softened

1/4 cup preserves

Place cereal crumbs in 8-inch baking pan. Bake at 325 degrees 10 minutes until toasted. Cool.

Combine butter and peanut butter in small bowl. Stir in brown sugar and toasted crumbs. Mix well.

In each of 10 (5-ounce) paper drink cups, layer 1 1/2 tablespoons crumb mixture. With back of small spoon, press crumbs onto bottom and slightly up sides of cup. Set in freezer 10 minutes.

Gently spoon and pack enough ice cream into each cup to completely cover crumbs. (Place cups in freezer if ice cream begins to melt.) Divide preserves among cups, spooning evenly over ice cream. Spoon remaining ice cream among cups. Gently pack down. Cover with foil and freeze six hours or overnight. (To make handling of cups easier, stand cups in muffin tin cups.) To serve, insert wooden stick into center of each cup. Peel off cup to eat. Makes 10 cups.

PER SERVING: 231 calories; 5 gm protein; 30 gm carbohydrate; 11 gm fat; 181 mg sodium; 174 mg potassium.


Protein 08% Riboflavin 17% Vitamin A 18% Niacin 12% Vitamin C 08% Calcium 09% Thiamine 12% Iron 26% MINIATURE STRAWBERRY


2 cups bite-size crispy wheat squares, crushed to 3/4 cup

1/2 cup semisweet chocolate pieces, melted


1 envelope unflavored gelatin

1 cup warm water

1 (8-ounce) package cream cheese, softened

1/2 tablespoon lemon juice

3 cups sliced strawberries

1 cup frozen whipped topping, thawed

Combine cereal, chocolate pieces and 1 tablespoon sugar. Place 1 tablespoon crumb mixture into bottom of each of 12 paper-lined muffin cups. Press firmly to form crust. Reserve remaining crumbs.

Combine gelatin and 1/2 cup sugar. Add water and stir until gelatin is completely dissolved. Beat in cream cheese and lemon juice with electric mixer. Refrigerate 15 minutes or until partially set.

Fold in strawberries and whipped topping. Spoon mixture into muffin cups. Top with 1/2 tablespoon reserved crumbs. Refrigerate 3 to 4 hours. Garnish with additional strawberry slices, if desired. Makes 12 servings.

PER SERVING: 215 calories; 3 gm protein; 27 gm carbohydrate; 12 gm fat; 112 mg sodium; 144 mg potassium.


Protein 05% Riboflavin 13% Vitamin A 15% Niacin 07% Vitamin C 59% Calcium 03% Thiamine 08% Iron 22% FROZEN PUDDING SANDWICHES

1 1/2 cups cold milk

1/2 cup peanut butter

1 (3 1/2-ounce) package instant pudding and pie filling mix

24 graham crackers

Gradually add milk to peanut butter in deep, narrow-bottom bowl, blending until smooth. Add pudding mix and beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes.

Spread filling about 1/2-inch thick on 12 crackers. Top with remaining crackers, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Makes 12 servings.

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