Wednesday, May 16, 2001

Creating taste adventures with fruits and vegetables

Here's an easy recipe for kids to create their own taste adventures:

Take fruits and vegetables, mix in lots of imagination and hands-on fun and end up with inventive, nutritious meals and snacks that they and the rest of the family can enjoy from breakfast through dinner.

Parents and nutritionists alike know that kids love to eat foods they've had a hand (and mind) in creating. On its Web site (www. dole5aday.com), Dole Food Company offers its top recipe picks for kids to toss, mix and whirl their way to 5 A Day.

During a busy week, it's as easy as the kids starting the day by whipping up a five-minute Fruit 'N' Juice Breakfast Shake, made with just four ingredients, including bananasa good source of energy, vitamins and minerals that helps give kids the power their growing bodies demand.

Ask kids "What looks like a tree and is high in vitamin C?" It's broccoli. After school, they can create Trees In A Broccoli Forest, edible art that also features carrots and cherry tomatoes to enjoy for an afternoon snack.

Fruit 'N' Juice Breakfast Shake

Serves 2

2 "5 A Day" servings per person

Est. Prep Time: 5 minutes

1 very ripe, medium banana, peeled

3/4 cup pineapple juice

1/2 cup lowfat vanilla yogurt

1/2 cup strawberries, rinsed, stems removed

Break banana into small pieces and put in blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately.

Per serving: 168 calories, 4 g protein, 1 g fat (.59 sat.), 35 g carbohydrate, 43 mg sodium, 3 mg cholesterol.

Trees In A Broccoli Forest

Serves 4

21/2 "5 A Day" servings per person

Est. Prep Time: 15 minutes

Dipping Sauce:

1/4 cup plain nonfat yogurt

1/4 cup light sour cream

2 teaspoons honey

2 teaspoons spicy brown mustard

Broccoli Trees:

2 carrots, peeled

3 cups broccoli florets

4 cherry tomatoes

3 tablespoons parsley leaves

To prepare the dipping sauce, combine all ingredients in a small bowl. Hold carrots against cutting board and trim off the ends. Cut each in half, crosswise, then lengthwise to make four pieces.

Arrange each plate by putting two carrot pieces side-by-side in the center. Arrange broccoli around the carrots, forming a cluster. Arrange the tomato at the top of the

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