The Best Allergy-Free Snacks for Kids

Total Prep/Time: 20 min.

Makes: 12 kabobs (1-1/2 cups dip)

Ingredients

• 1 cup vanilla yogurt
• 1/2 cup sour cream
• 2 tbsp. honey
• 1/2 tsp. ground cinnamon
• 2 cups fresh strawberries, halved
• 1-1/2 cups green grapes
• 8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

Directions

For dip, mix first four ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. (FYI: This is the best way to clean pesticides off of your fruit.) Serve immediately.

Nutrition Facts

1 kabob (with 2 tablespoons dip): 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fibre), 6g protein.

Total Prep/Time: 30 min. + soaking

Cook: 5 min. per batch

Makes: 8-1/2 cups

Ingredients

• 7 unpeeled medium potatoes (about 2 pounds)
• 2 quarts ice water
• 5 tsp. salt
• 2 tsp. garlic powder
• 1-1/2 tsp. celery salt
• 1-1/2 tsp. pepper
• Oil for deep-fat frying

Directions

1. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
2. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
3. In a cast-iron or other heavy skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches until golden brown for 3-4 minutes, stirring frequently.
4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Nutrition Facts

3/4 cup: 176 calories, 8g fat (1g saturated fat), 0 cholesterol, 703mg sodium, 24g carbohydrate (1g sugars, 3g fibre), 3g protein.

Total Prep Time: 15 min. + chilling

Bake: 10 min.

Makes: 16 cookies

Ingredients

• 1/4 cup sugar
• 2 tbsp. canola oil
• 1 large egg
• 3 tbsp. honey
• 3/4 tsp. vanilla extract
• 1 cup plus 2 tbsp. all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt

Directions

1. In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine the flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
2. Drop dough by tablespoonfuls 2-in. apart onto a greased baking sheet. Bake at 350° for 8-10 minutes or until bottoms are lightly browned.
3. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

Nutrition Facts

1 cookie: 77 calories, 2g fat (0 saturated fat), 13mg cholesterol, 29mg sodium, 13g carbohydrate (7g sugars, 0 fibre), 1g protein.

Total Prep/Time: 20 min.

Makes: 8 servings

Ingredients

• 3 quarts popped popcorn
• 1/3 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 2 tbsp. ranch salad dressing mix
• 1 tsp. dried parsley flakes
• 1/4 tsp. onion powder

Directions

1. Place the popcorn in an ungreased 13×9-in. baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat.
2. Bake, uncovered, at 350° for 10 minutes or until lightly browned. Serve warm. (Here are 7 health benefits of eating popcorn.)

Total Prep Time: 15 min.

Bake: 20 min. per batch

Makes: 2 dozen

Ingredients

• 1-1/4 cups almond paste
• 3/4 cup sugar
• 2 large egg whites, room temperature
• 1/2 cup confectioners’ sugar
• 1/4 cup baking cocoa

Directions

1. Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners’ sugar and cocoa; gradually add to almond mixture and mix well.
2. Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes.
3. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 cookie: 92 calories, 3g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (13g sugars, 1g fibre), 2g protein.

Total Prep Time: 15 min. + chilling

Process: 30 min. + freezing

Makes: 1 quart

Ingredients

• 1 cup sugar
• 1/2 cup water
• 3 cups seedless watermelon, chopped
• 1 cup orange juice
• 2 tbsp. lime juice
• 1/2 cup miniature semisweet chocolate chips, optional

Directions

1. In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer uncovered for 5 minutes, stirring occasionally to dissolve sugar. Cool slightly.
2. Place watermelon in a food processor; process until pureed. Add orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours.
3. Pour into cylinder of ice cream freezer. Freeze according to manufacturer’s directions. If desired, add chocolate chips during the last 10 minutes of processing.
4. Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 33g carbohydrate (32g sugars, 0 fibre), 1g protein.

Since you’ve already cut open your watermelon, you might as well learn how to make this refreshing watermelon juice.

Total Prep/Time: 25 min. + chilling

Bake: 10 min. per batch + cooling

Makes: 4 dozen

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• 1/4 cup sugar
• 1 tsp. salt
• 1 tsp. grated lemon zest
• 2 cups all-purpose flour

Glaze:

• 2 cups confectioners’ sugar
• 2 tsp. grated lemon zest
• 3 tbsp. lemon juice
• Coloured sugar

Directions

1. Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.
2. Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. cookie cutter. Place 1-in. apart on lightly greased baking sheets.
3. Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.
4. For glaze, mix confectioners’ sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with coloured sugar.

Nutrition Facts

1 cookie: 82 calories, 4g fat (2g saturated fat), 10mg cholesterol, 80mg sodium, 11g carbohydrate (7g sugars, 0 fibre), 1g protein.

Total Prep Time: 15 min. + chilling

Bake: 10 min. per batch

Makes: 3-1/2 dozen

Ingredients

• 1-1/4 cups packed dark brown sugar
• 1/2 cup canola oil
• 6 tbsp. vanilla soy milk
• 1/4 cup sugar
• 1/4 cup unsweetened applesauce
• 2 tsp. vanilla extract
• 2-1/4 cups all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 cup dairy-free semisweet chocolate chips
• 1/2 cup finely chopped walnuts

Directions

Total Prep/Time: 20 min. + freezing

Makes: 10 popsicles

Ingredients

• 1 cup sliced peeled kiwifruit (about 3 medium)
• 1 cup water, divided
• 2 tbsp. sugar, divided
• 1 cup fresh blueberries or frozen unsweetened blueberries
• 1/2 cup seedless red grapes
• 1/2 cup red grape juice
• Freezer popsicle molds or 10 small cups (3 ounces each)
• 10 wooden popsicle sticks

Directions

Total Prep/Time: 5 min.

Makes: 5 cups

Ingredients

• 1 cup salted pumpkin seeds or pepitas
• 1 cup unblanched almonds
• 1 cup unsalted sunflower kernels
• 1 cup walnut halves
• 1 cup dried apricots
• 1 cup dark chocolate chips

Directions

Place all ingredients in a large bowl; toss to combine. Store in an airtight container.

Nutrition Facts

1/3 cup: 336 calories, 25g fat (6g saturated fat), 0 cholesterol, 96mg sodium, 22g carbohydrate (13g sugars, 4g fibre), 11g protein.

Love prunes? Check out this trail mix recipe.

Total Prep Time: 50 min.

Bake: 2 hours

Makes: 4 dozen pieces

Ingredients

• 8 ounces fried apricots
• 2 tbsp. sugar
• 1 drop almond extract
• Confectioners’ sugar

Directions

1. Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
2. Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
3. Preheat oven to 175°. Line two shallow baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12×8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
4. Transfer to a cutting board; dust both sides with confectioners’ sugar. Cut into 1/2×8-in. strips; roll up. Store in an airtight container in a cool, dry place.

Total Prep Time: 20 min.

Bake: 15 min.

Makes: 16 servings

Ingredients

• 1/2 cup sugar
• 2 tsp. ground cinnamon
• 1 package (14 ounces) refrigerated pie pastry
• 3 tbsp. butter, melted and divided
• 2 medium tart apples

Directions

1. Preheat oven to 425°. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pastry sheets; roll and trim each to an 8-in. square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-in. strips.
2. Cut each apple into eight wedges; wrap one strip of pastry around each wedge, placing sugared side of pastry against the apple.
3. Place on a parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm.

Nutrition Facts

1 serving: 163 calories, 9g fat (4g saturated fat), 10mg cholesterol, 108mg sodium, 21g carbohydrate (9g sugars, 0 fibre), 1g protein.

Would rather make an old-fashioned apple pie? Don’t miss this mouthwatering recipe.

1 piece: 72 calories, 4g fat (2g saturated fat), 0 cholesterol, 0 sodium, 10g carbohydrate (7g sugars, 1g fibre), 1g protein.

Total Prep/Time: 10 min. + chilling

Makes: 2-1/3 pounds (81 pieces)

Ingredients

• 1-1/2 tsp. plus 1 tbsp. butter, divided
• 2 cups (12 ounces) semisweet chocolate chips
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 tsp. vanilla extract

Directions

1. Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.
2. In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm.
3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
4. To make Pie-Spice Sugar: Mix 1-1/2 teaspoons confectioners’ sugar, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon baking cocoa. Dust fudge with sugar mixture just before serving.

Nutrition Facts

1 piece: 59 calories, 3g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 8g carbohydrate (7g sugars, 0 fibre), 1g protein.

Total Prep/Time: 20 min. + freezing

Makes: 8 servings

Ingredients

• 2 cups seedless watermelon, cubed
• 1 cup fat-free plain Greek yogurt
• 2 tbsp. honey
• 1-1/2 tsp. grated lemon zest
• 1 tbsp. lemon juice
• 2 tbsp. sliced almonds, toasted
• Halved lemon slices, optional

Directions

1. Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour.
2. Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.
3. Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 tart: 55 calories, 1g fat (0 saturated fat), 0 cholesterol, 17mg sodium, 10g carbohydrate (9g sugars, 0 fibre), 4g protein.