Fidelis护理博客

                            Prep Time: 10 minutes Ingredients: Cucumbers Hummus Pretzel sticks Directions: Cut cucumbers into thick "cube" slices, at least 1 inch thick. Using a melon scooper, remove most of the inside, leaving a little cucumber flesh at the bottom to form a "cup." Fill each cucumber with hummus, and spear with a pretzel stick.   

                                        Prep Time: 6 Minutes Ingredients: 4 oz Greek yogurt 1/4 c low-fat cottage cheese 1 c frozen strawberries 1/3 c almond milk 1 tbsp honey Graham crackers Fresh strawberries Directions: Combine the yogurt, cottage cheese, frozen strawberries, almond milk, and honey in a blender. Pour into your favorite smoothie cup and top with a sprinkle of graham cracker crumbs and a few slices of fresh strawberry. Enjoy!  

                                    Prep time:  5 minutes Ingredients: Plain yogurt Blueberries Cinammon Directions: Place your blueberries in a mixing bowl. Add about 1/4 cup of yogurt and gently mix. Add a dash of cinammon and mix again, adding yogurt as necessary to ensure all the blueberries are coated with yogurt. Place the coated blueberries on a tray covered with parchment paper and freeze for 1 hour. Enjoy any time!   Want more snack ideas? Download the Lunchology menu (PDF) or return to fideliscare.org/lunchology!

                          Prep Time: 12 minutes Ingredients: 2 c nonfat yogurt 1/4 c maple syrup 1/2 tsp vanilla extract 1/4 tsp lemon juice Pinch of salt Berries of your choice Nuts (optional) Directions: Line a baking sheet with parchment paper. Mix all ingredients except berries and pour onto lined baking sheet, spreading evenly. Gently press-in berries. Add nuts if desired. Freeze for 2 to 3 hours and then cut into pieces.

                                  Prep Time: 12 minutes Ingredients: Fresh fruit of your choice. Kiwi, strawberries, peaches, etc.  Blueberries Coconut water Directions: Cut fresh fruit into bite-size pieces. Add the fruit and blueberries to freeze pop molds, leaving 1 inch of room on the top. Fill each pop mold with coconut water to about 1/2 inch from the top. Freeze the molds for at least 4 hours.