These simple fruity snacks are quick to prepare and can be stored in the fridge (or freezer) until school’s out.
The little fingers in your family can easily create their own version. Makes 1 sundae
150g plain fat-free yoghurt
150g frozen berries, defrosted
1 small banana
25g oats (around 3 tbsp)
1 tbsp chopped walnuts
1 tbsp sunflower or pumpkin seeds
- Place around a third of the yoghurt into the bottom of a 250ml drinking glass. Add a third of the berries, layering them on top of the yoghurt.
- Slice third of the banana to make the next layer of the sundae and sprinkle on a third of the oats.
- Repeat steps 1 & 2 two more times until the ingredients are used up. Sprinkle the top of the sundae with the walnuts and seeds.
Quick fruity quesadillas
Just heat these using a grill or microwave and they are ready to eat.
Makes 1 quesadilla
1 wholewheat tortilla wrap
1 small apple or pear, finely diced or grated
20g grated edam, mozzarella, or cheddar cheese
- Place the sliced fruit on approximately one quarter of the tortilla. Sprinkle half of the cheese on top of the fruit.
- Fold the entire tortilla in half, over the top of the filled quarter, so that you now have a semi- circle that is only half filled. Press lightly down.
- Spread the remaining apple on top of the side of the tortilla that is already filled so you still have a completely empty quarter. Sprinkle the remaining cheese on top of the apple.
- Carefully, fold the empty quarter over the top of the apple to cover it and you should end up with a chunky quarter-sized quesadilla that is more or less ¼ of the size you began with.*
- Wrap in cling film and store in the fridge until you are ready to eat. To reheat, simply remove the cling film and heat under a grill or in the microwave until the cheese has melted.
*If all this folding is just one more thing you really don’t need to be dealing with, simply place all of the apple and cheese on half of the tortilla. Fold the other half of the tortilla on top and presto, it’s done. You end up with a larger semi-circled shaped quesadilla that maybe doesn’t look as impressive but it tastes the same.
If you are using bananas that are very soft, freeze them for 30min before slicing them into two to make it more manageable.
Ingredients for 1 pop:
1-2 tsps peanut butter
2 tsp mixed seeds
- Slice a banana lengthwise into halves. Spread the peanut butter on one half of the banana and place the other half on top to seal the two halves together.
- Place a piece of cling film on the countertop and pour half of the seeds on top the approximate size of the banana. Place the banana on top of the seeds and carefully press into the seeds so that they stick to the outside. Pour the other half of the seeds on top of the banana and press into the outside (don’t worry if they also fall onto the cling film). Wrap the banana tightly in the cling film with any loose seeds and then wrap it again in aluminium foil. Place into the freezer to chill for 1 hour and serve when needed. You do not need to defrost them before eating.
Summer jelly pops
These frozen ice lollies are are full of fruit and sugar-free. You can make them in minutes and can be varied according to whatever berries you have on hand. The use of jelly makes them virtually drip-free but best of all, they taste great.
Makes 8-10 (depending on the size of your moulds/cups)
46g sugar-free strawberry jelly powder (2 sachets)
500g fat-free plain yoghurt
200g strawberries, slightly chopped
- Place the jelly powder in a large heat-proof bowl. Add 250ml of boiling water and stir the jelly until it is completely dissolved. Add 250ml of cold water and stir to mix.
- Add the yoghurt to the jelly slowly, stirring to get rid of any lumps. Once it is fully mixed, add the berries and stir in.
- Use a soup ladle to carefully pour the mixture into ice lolly moulds or plastic cups. Place in the freezer for around 6 hours to set.