Recipes for Great Summer Time Treats

Make-a-Meal Sunrise Smoothie 
 Tools: Measuring cups and spoons, electric blender, tall glasses 
 
 Ingredients 

• 2 cups strawberries 
• 4 peach halves or 2 bananas 
• 1 cup nonfat plain yogurt 
• ¼ cup nonfat dry milk powder or 1 envelope instant breakfast mix 
• 3 tablespoons wheat bran 
• 1 ½ tablespoons honey

Directions 

• Assemble the parts. Combine the strawberries, peaches, yogurt, nonfat dry milk powder, wheat bran and honey in an electric blender. 
• Blend it up. Place the top on the blender and blend until everything is well combined. 
• Pour the smoothie carefully into tall glasses.

Follow the same steps for a Berry Yogurt Smoothie variation 

• 1 cup frozen unsweetened raspberries 
• 1 cup frozen unsweetened blackberries 
• 1 cup nonfat vanilla yogurt 
• 1 cup 2% milk 
• 3 tablespoons honey 
• 1 teaspoon grated orange zest 
• 1 teaspoon vanilla extract 
• Large pinch of cinnamon

Follow the same steps for a Tropical Shake 

• 1 cup nonfat plain or flavored yogurt 
• 1 banana, sliced 
• ½ cup chopped pineapple 
• ½ cup orange juice 
• 1 tablespoon honey 
• 2 teaspoons vanilla extract 
• Ice Cubes (or freeze the fruit in advance)

Farmers’ Market Pizza Squares

Tools: Baking sheet, grater, kitchen knife, oven mitt, large bowl, measuring cups, mixing bowl, hand mixer, spoon

Ingredients 

• 2 (8-ounce) packages refrigerator crescent roll dough 
• 1 carrot
• 4 green onions 
• ½ cup black olives 
• 1 tomato 
• 1 small head broccoli 
• 1 cup (4-ounces) shredded low-fat Cheddar cheese 
• 1 cup chopped cauliflower 
• 16 ounces low-fat cream cheese, softened
• 1 envelope ranch salad dressing mix

Directions 

• Prepare the crust. Preheat the oven to 375 degrees. Unroll the crescent roll dough and pat into a rectangle on a baking sheet, pressing the perforations gently to seal. Use an oven mitt to place in the oven and bake for 13 to 15 minutes or until light brown. Remove the crust from the oven using the oven mitt and let stand until cool. 
• Prepare the vegetables. Grate the carrot. Chop the green onions, olives and tomato with a kitchen knife, discarding the tomato seeds. Separate the broccoli florets into bite-size pieces. Toss the vegetables with the cheese and cauliflower in a large bowl. 
• Layer it up. Combine the cream cheese and salad dressing mix in a mixing bowl and mix with a hand mixer until smooth and fluffy. Spread over the cooled baked crust. Sprinkle with the vegetable mixture. Cut into small squares to serve.

Strawberry Yogurt Pops 
 Tools: Blender, spoon, 6-popsicle mild with Popsicle sticks 
 
 Ingredients 

• 1 cup low-fat strawberry yogurt 
• 1 ½ cups sliced strawberries

Directions 

• Blend it up. Combine the yogurt with 1 cup of the strawberries in a blender and process until the mixture is very smooth. Stir in the remaining ½ cup strawberries. 
• Pour it up. Pour the mixture carefully into a 6-popsicle mold. 
• Freeze it up. Insert the Popsicle sticks into the centers of the pops. Place in the freezer and freeze for 4 hours or longer. Unmold and enjoy.
• To Make Fruit Pops, combine 2 cups sliced fresh strawberries with 2 ½ tablespoons honey in a blender and process until smooth. Pour into 12 Popsicle molds and insert sticks. Freeze for 30 minutes or until firm. Process 6 peeled kiwifruit with 2 ½ tablespoons honey and add to the molds. Freeze for 30 minutes. Process 1 1/3 cups sliced fresh peaches with 2 ½ tablespoons honey and add to the molds. Freeze for 30 minutes or until firm. Unmold and enjoy.