Freestyle Fruit Salad
(makes 10-½ cup servings)

1 mango, cleaned, seeded and cut widthwise into 1½ inch
sections for stars
1 personal, seedless watermelon, cleaned and cut into 1½ inch sections
1 cup red, green and black grapes, cleaned
1 lime

INSTRUCTIONS:

Place your favorite cookie cutter firmly on mango slices and press for desired shapes. Place shapes on large plate, add remaining fruit. Sprinkle with the juice of 1 lime.

Piccolini Veggie Splash
(makes 6 servings)

1 box Barilla® Piccolini™ Rich in Fiber – White Mini Rotini
4 tbsp extra virgin olive oil
2 medium leeks
1 cup green peas
3 carrots, diced
4 leaves basil, chopped
Salt and black pepper to taste
½ cup, grated Parmigiano Reggiano cheese

INSTRUCTIONS:

1. Cut the leeks into thin slices, white part only.
2. In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
3. Meanwhile, cook pasta according to directions.
4. Drain pasta and toss with the vegetables in the skillet, add salt & black pepper to taste.
5. Stir in basil and cheese before serving.

Spring Berry Smoothie
(makes 2 servings)

1 cup apple juice
1 large banana
1/2 cup fresh strawberries
1/2 cup fresh blueberries, blackberries or raspberries
1/4 cup non-fat vanilla yogurt
1 cup ice cubes

INSTRUCTIONS:

Place apple juice, banana, berries, yogurt, and ice in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more yogurt and juice.

Gold Medal Ruby Red Smoothie

¾ cup Ocean Spray® 100% Juice Ruby Red Grapefruit Juice Blend
¼ cup frozen strawberries or 3-5 fresh strawberries
1 medium banana, sliced
½ cup Greek-style low fat yogurt (your child’s favorite flavor)
1 Tbsp honey
¾ cup ice

INSTRUCTIONS:

Combine all ingredients in blender. Cover and blend until smooth.

The Stay Strong Smoothie

1 ½ cups packed baby spinach
3 cups frozen peaches
2 cups frozen mango
1 cup orange juice
1 cup Greek-style low fat vanilla yogurt

INSTRUCTIONS:

Blend and serve garnished with fresh mint

Makes 4-12 oz servings

COOL CAT!
(makes 2 servings)

3 multi grain sandwich thins
3 slices KRAFT Singles
4 slices roasted turkey
1 teaspoon light cream cheese
1 teaspoon mustard
2 red leaf lettuce leaves
4 olives, cut in half
1 red bell pepper, sliced into thin strips
1 hardboiled egg, sliced

INSTRUCTIONS:

TO MAKE COOL CAT!

1. Make your favorite sandwich using turkey, Kraft Singles and sandwich thins
2. Then, cut another sandwich thin in quarters, tuck two quarters into sandwich for ears
3. Use cream cheese and mustard to adhere Cool Cat face
4. Thinly slice bell pepper for whiskers
5. Cut egg in 4 thin slices for whites of eyes
6. Use olives for nose and center of eyes
7. Cut 1 Kraft Singles into quarters to make ear pieces and mouth
   
   OR
   
   Use your imagination and make your own Cool Critter!
   

Tropical Splash Smoothie

2 medium bananas, sliced
2 cups fresh mango, cubed
1 cup orange juice
6 ice cubes
1 tsp. vanilla

INSTRUCTIONS:

Combine all ingredients in a blender until desired consistency is reached. Makes 4 servings.

Note: You can freeze the fruit ahead of time for smoothies on the go. Do not add ice if using frozen fruit.

Purple Power Smoothie

2 bananas, peeled and cut in chunks
½ cup frozen blueberries or blackberries
1 cup 100% pure orange juice or cranberry-grape juice
1 teaspoon vanilla extract
1 cup ice
1 tablespoon honey (optional)
½ cup nonfat or soy milk (optional)

INSTRUCTIONS:

Place bananas, blueberries, juice, vanilla and ice in a blender, puree. Add honey to sweeten. Use nonfat or soy milk to add creaminess to the smoothie.