- Combine first three ingredients and bring to a boil in a small saucepan.
- Mix with cooked noodles of choice.
- Add 1/2 cup of parmesan cheese.

Original recipes by Chef Jordan Wagman, reprinted with permission from Sweetpea Baby Food and Organic Snacks.

1.  Put a new twist on the Sundae Bar
In small bowls, put out a selection of granola, trail-mix, walnuts, dried apricots, graham crackers or even chocolate chips and let kids make a fruit sundae with Mott’s Fruitsations fruit snacks.  Or, try freezing Mott’s Fruitsations for a delicious and healthy alternative to ice cream.

2. Use a cookie cutter to form fruit like watermelon, melon, kiwi or pineapple into fun shapes
Dragons, stars and horses are a lot more fun and exciting that apples, bananas or pears.

3. Sneak fruit into meals and snacks you’re already making
Swap applesauce for oil in many recipes like salad dressings, meat marinades and dips to cut the fat and boost the flavour and nutrition.  Try mixing equal parts French vanilla yogurt and Mott’s Fruitsations Unsweetened Country Berry for a delicious fruit dip or alternative to maple syrup on pancakes.

4. Blend fruit smoothies for a quick and easy breakfast
Toss skim milk, yogurt, fruit and ice into a blender and you’ve got a nutritious power breakfast.  If you don’t have fresh fruit on hand, add a Mott’s Fruitsations fruit snack into the mix for a full serving of fruit and a burst of flavour.

5.  Mix up a Tropical Fruit Salad
For a new taste adventure, combine exotic fruits like mangos, papaya, guava, kiwi and passion fruit. Expanding your “fruit repertoire” will give children the chance to learn to love new fruits.

Prep time: 10 minutes

Cooking Time: 5-6 minutes each batch

Makes: 3 batches (approximately 36 depending on size)

Pancakes

1 cup (250 mL) each: whole wheat flour, all-purpose flour and quick oats

1 tsp (5 mL) each: baking soda and baking powder

2 tbsp (30 mL) vegetable oil

2 cups (500 mL) 1% milk

1 egg, lightly beaten

1 cup (250 mL) Mott’s Fruitsations Unsweetened Blueberry Delight fruit snack (3 x 111 g single serving cups)

1 cup (250 mL) fresh or frozen blueberries

In a large bowl, combine flours, quick oats, baking powder and baking soda. In a large glass measuring cup or bowl, whisk together vegetable oil, milk, egg and Mott’s Fruitsations apple sauce.  Add milk mixture to dry ingredients, stir until just incorporated, and add blueberries until just mixed in.  Over medium high heat, preheat a large nonstick skillet or electric griddle, spoon ¼ cup (50 mL) batter onto griddle or skillet. Cook for 3 minutes or until golden brown, sides are dry and bubbles on top are beginning to pop. Flip and cook another 2-3 minutes or until firm to the touch.  Serve immediately with Creamy Fruit Topping.

To freeze for a quick mid-week delicious breakfast treat, allow pancakes to cool. Layer between parchment or waxed paper, wrap well and freeze.  To reheat, pop into toaster or microwave for 30-45 seconds. Best reheated in toaster.

Creamy Fruit Topping

Using the Mott’s Fruitsations fruit snacks container to measure saves a dish and gives you the exact amount needed for this recipe. Convenient and efficient!   This recipe also works as a delicious dip for a fruit platter.

1 x 111 g Mott’s Fruitsations Unsweetened Country Berry fruit snack (approx. 1/3 cup or 75 mL)

111 g French vanilla yogurt (approx. 1/3 cup or 75 mL)

In a small bowl, combine equal amounts of Mott’s Fruitsations Unsweetened Country Berry fruit snack and French vanilla yogurt, stir well. Serve atop pancakes.

Nutrient Analysis per serving of 3 pancakes with Creamy Fruit Topping: 193 calories, 4 g fat, 1 g saturated fat, 33 g carbohydrates, 3 g fibre, 7 g protein, 139 mg sodium.  (Note: Used fat free vanilla yogurt.)

Pork Kabobs

Serves: 4

Prep Time: 10 minutes

Marinating time: 30 minutes to 8 hours

Baking time: 16-18 minutes

1 large pork tenderloin, trimmed (1-1/2 lb or 675g)

1 x 111 g Mott’s Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)

1 clove garlic, minced

1 tbsp (15 mL) vegetable oil

2 tbsp (30 mL) light soy sauce

1 tsp (5 mL) dry mustard powder (or substitute 1 tbsp (15 mL) Dijon mustard)

1 tsp (5 mL) lemon juice

6 bamboo (soaked in water) or stainless steel skewers

Cut pork tenderloin into even ½-inch x ½-inch cubes, set aside. In a medium bowl, combine Mott’s Fruitsations, garlic, vegetable oil, soy sauce, mustard and lemon juice; add pork tenderloin and marinate for 30 minutes to 8 hours in the refrigerator.

Place oven rack to lower level and preheat oven to 375°F (190°C). Thread cubes onto skewers, shaking off excess marinade and place onto a foil-lined baking sheet.  Bake for 8-10 minutes each side or until kabobs reach an internal temperature of 165°F (74°C).  Serve immediately with Mott’s Fruitsations Thai Peanut Dipping Sauce, Jasmine rice and Asian coleslaw.

Thai Peanut Dipping Sauce

Makes: approximately ½ cup or 125 mL

Prep time: 2 minutes

Cook time: 2-3 minutes

Microwave time: 30 seconds on high

1 x 111 g Mott’s Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)

2 tbsp (30 mL) smooth peanut butter

½ tsp (2 mL) each: curry powder and lemon juice

Place all ingredients in a small saucepan, heat over medium heat and whisk constantly just until ingredients are combined, transfer to serving dish.  Alternatively, place apple sauce and peanut butter in a small microwave-proof dish, heat on high for 30 seconds or until peanut butter is softened. Whisk in curry powder, lemon juice and garlic chili sauce (optional) and cilantro (optional), transfer to serving dish and enjoy.

Serve with Mott’s Fruitsations Apple Marinated Pork Kabobs as a dip or spread. Dilute with chicken broth to make a delicious salad dressing.

Options:

Spice it up: add 1 tsp (5 mL) garlic chili sauce

Make it more adult: 1 tbsp (15 mL) freshly chopped cilantro

Nutrient Analysis per serving of skewers with dipping sauce: 280 calories, 10 g fat, 3 g saturated fat, 6 g carbohydrates, 1 g fibre, 40 g protein, 459 mg sodium. Excellent source of niacin, thiamin, vitamin B₁₂, and zinc.  (Note: No rice or coleslaw included in analysis.)

Serves: 4

Cook time: 2- 3 minutes

Prep time: 10 minutes

Vinaigrette

1 x 111 g (approx. 1/3 cup or 75 mL) Mott’s Fruitsations Unsweetened Apple fruit snack

¼ cup (50 mL) each:  vegetable oil and freshly squeezed lime juice (about 2 limes)

1 tbsp (15 mL) honey

In a small jar with tight fitting lid, place all ingredients, shake well and refrigerate until ready to use. Shake before use.

Salad

4 cups (1 L) torn lettuce (romaine, Boston Bibb, red or green leaf)

1 ripe avocado, cubed

¼ small red onion, sliced thinly

8 stalks asparagus, trimmed, blanched and chopped*

1 can (6 oz / 170 g) water packed tuna, drained

¼ cup (50 mL) toasted pumpkin seeds or sunflower seeds

*Pour boiling water over asparagus spears and let stand for 2-3 minutes, drain and plunge asparagus into ice cold water to stop the cooking. Pat dry.

Place lettuce on a large platter or in a bowl; top with avocado, onion, asparagus and tuna. Just before serving drizzle Apple Honey Lime Vinaigrette to taste and top with pumpkin or sunflower seeds; serve immediately.

Nutrient Analysis per serving (1/4 salad recipe with vinaigrette) :  332 calories, 27 g fat, 4 g saturated fat, 14 g carbohydrates, 6  g fibre, 15 g protein, 156 mg sodium. Excellent source of folate, magnesium and iron.  Good source of vitamin A and vitamin C.

1 bottle (400 mL)          Dairyland Fat Free Creama
3 cups (750 mL)            orange sherbet
1 cup (250 mL)              vanilla frozen yogurt

Combine all but 2 tbsp (30 mL) Creama with the orange sherbet and frozen yogurt in a blender; blend until smooth.

Fill six serving glasses with the Creama mixture. Spoon a small amount of the remaining cream on each glass and swirl with a knife tip. Serve immediately. Makes 6 servings.

Tip: Orange sherbet can be replaced with raspberry or lime sherbet.