(ARA) – School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.
Instead of giving your kids the same boring sandwich, jazz up their lunchbox and snacks with a few easy tips:
Update a Classic
Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunchbox staple.
Wrap, roll and skewer
Wrap fixings in a tortilla for a handy “to go” snack. Cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly sushi rolls or fashion them into kebabs.
Prepare for the snack attack
Make a double batch of snacks and keep them on-hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra-fresh.
Customize to fit cravings
Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat.
Reach for a quick dip
Eating fruit is twice as fun with a naturally-sweetened dip! Keep individual serving-sized packages of honey fruit dip in the refrigerator where it’s ready to grab and go.
Add energy and brain-power to your kid’s school day with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey.
The National Honey Board provides a full collection of snack recipes and tips in the Honey Snack Recipe Brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com/snack or send your mailing address to Pure Honey Snacks Brochure, PO Box 14636, Madison, WI 53708.
Here are some tasty recipes you may want to try:
- 1 ripe kiwi, peeled and diced
- ½ cup unsweetened, frozen raspberries
- ½ cup honey
- 8 oz. low-fat vanilla yogurt
- Fresh fruit for dipping (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)
- In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit.