Enjoy the 4th of July with a Refreshing Treat Kids Can Make

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Here is a page from Amy Houts’s childrens cookbook: Cooking Around the Calendar With Kids: Holiday and Seasonal Food and Fun. For this and many other food and family fun ideas buy this cookbook and enjoy cooking with kids throughout the year.You can find this cookbook by Amy and other cookbooks at  Images Unlimited Publishing website: http://www.imagesunlimitedpub.com.

Amy writes: “Families all across America gather on July fourth to celebrate freedom. Bands march and drums beat. It’s a time for picnics and fireworks. For an Independence Day celebration, plan to serve a refreshing frozen treat. This will help you and your child cool down and supply extra water the body needs in hot weather.

Here is her “right-for-summer” treat:

Ruby Fruit Cups

Try this sugar-free, frozen treat this Fourth of July

1 quart fresh strawberries or
1 (16-oz) package individually frozen strawberries
1 fresh pineapple or
1 (20 oz.) can unsweetened, crushed pineapple
2 bananas
1 lemon
1 (6-oz.) can frozen, unsweetened
orange juice concentrate
1 cup cranapple juice
1 cup water

First, children can help prepare fruit. Rinse, stem and place
strawberries in a large bowl. For frozen strawberries, do not
thaw.

If you are using fresh pineapple, adults need to slice off
tough, outer skin and crown. Then cut the pineapple in half,
lengthwise. Remove the core and discard. Dice pineapple into
1/2 inch cubes. For canned pineapple, add to the bowl; do not
drain. Children can peel and slice the bananas. Add to the
bowl.

Half the lemon. Stick a fork in one half of the lemon, and
hold it over a separate, smaller bowl. Move the fork up and
down while squeezing the lemon to release the juice or use a
juice squeezer. Repeat this method with the other half of the
lemon. Remove the seeds from the lemon juice, and add to
the larger bowl of fruit.

Children can help add the orange juice concentrate, cranapple
juice, and water to the fruit bowl.

Ladle into 4-oz dessert cups or paper/plastic cups. Place
on a cookie sheet and freeze overnight. Let thaw about
1/2 to 1 hour, depending on room temperature, before
eating so the consistency will be like a slush.

Yield: 12 fruit cups

Enjoy this refreshing treat and have a
Happy 4th of July week-end!

Best to you,

Lee Jackson, CFCS
Images Unlimited Publishing

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