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cookies & snacks

EASY BANANA POPS yields 8 pops

Besides being a kid-friendly favorite, bananas give you a nice dose of potassium, a mineral
that keeps your heart in good health.

4 ripe bananas 1. Peel the bananas and cut them in half. Insert Popsicle sticks in
2 tablespoons carob powder the cut ends of the bananas about 1½ inches deep.
yields 6 servings 2 tablespoons confectioners’ sugar 2. In a small bowl, combine the carob powder, confectioners’
1 tablespoon ground nuts sugar, ground nuts, and cinnamon. Coat the bananas with the
1 teaspoon cinnamon mixture. Freeze for 2 hours.
FRUIT LEATHER

1 pound of your favorite fruit:
mangoes, peaches, apricots,
apples, berries, pineapple, etc.
STRAWBERRY-PINEAPPLE POPS yields 20 pops
1. Preheat the oven to the lowest
temperature (150˚–170˚ F) or use This delightfully light snack is full of calcium, iron, and vitamin C. A perfect choice for a hot
a dehydrator. day or after a heavy meal.
2. Peel only those fruits whose skin 16 ounces strawberries 1. In a blender, purée the strawberries and apple cider.
cannot be eaten. Remove any ¼ cup apple cider 2. In a food processor, shred the pineapple and add to the straw-
seeds or pits. 1 pineapple berries. For added sweetness, add 1 or 2 shredded apples or
3. Blend the fruits well adding a 2 apples or pears or 1 cup pears or applesauce.
minimal amount of water or juice, unsweetened applesauce 3. Pour the mixture into individual cups. Insert a Popsicle stick
just to start the blending process. (optional) into each cup and freeze. When ready to eat, invert the cups
4. Spread a thin even layer (1/8 inch) and push out the pops.
onto an unlined cookie sheet.
Bake or dehydrate for 6 hours.
If fruit leather feels wet, air-dry
on the counter for an additional
3-4 hours until it feels dry to the
touch but soft.
5. Cut the fruit leather into 5x5-inch
squares. Place each square onto
plastic wrap and roll up. Store in
a cool, dry place.

Strawberry-Pineapple Pops
330 HEALTHY EVER AFTER of your choice can be used. allergic to soy, any chopped nut RECIPE NOTE For those until the treats are light brown. sheet and bake for 20 minutes or spoonful onto the lined cookie nuts and cereal. ey, and carob powder. Fold in the peaks form. Add the vanilla, hon- beat the egg whites until soft 3. Drop the mixture by the tea- 2. In the bowl of an electric mixer, Granola tainer. Nuts will stay fresh for months. ally. Nuts will turn crisp when coo

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than 6 hours.
not truly raw but have already been heated twice when processed). Soak the cashews for no more
a disagreeable taste if allowed to soak for too long or dry out too slowly (perhaps because they are
RECIPE NOTE If using cashews, some care must be taken. They will become slimy and develop

or pine nuts (see recipe note)
almonds, cashews, peanuts,
macadamia, pecans, walnuts,

# 27040_eyal - 27040_pnim_eyal.1.1.1 | 14 - B | 18-12-03 | 09:41:03 | SR:-- | Magenta 27040_eyal - 27040_pnim_eyal.1.1.1 | 14 - B | 18-12-03 | 09:41:03 | SR:-- | Yellow #27040_eyal - 27040_pnim_eyal.1.1.1 | 14 - B | 18-12-03 | 09:41:03 | SR:-- | Black 27040_eyal - 27040_pnim_eyal.1.1.1 | 14 - B | 18-12-03 | 09:41:03 | SR:-- | Cyan yields 3 dozen cookie sheet with baking paper. CRISPY CAROB TREATS 1. Preheat the oven to 300˚ F. Line a 5 cups crisped rice cereal ½ cup soya nuts (see re