Perfect Pool Snacks

POOL SNACKS

As we get ready for some really hot weather a lot of you might be headed to the pool for the first time this year.

And if you wanna freshen up what you bring to the pool to snack on we have some suggestions that your kids will love and you will too since they are healthy.

All of these can be prepared easily in advance and later taken on the go.

 

-) Homemade fresh juice pops as a refreshing alternative to sugary, processed ice pops. Simply freeze fresh squeezed juice in ice pop molds. For this, you can use an array of different fruits (if you have a juicer you can use any fruit).

Frozen treat: watermelon lemonade. Simply combine 2 cups watermelon (packed, finely chopped, seeded), half of a thawed 12-ounce can of frozen lemonade concentrate and 3 tablespoons of sugar.

After pureeing the mixture in a processor until it's smooth, divide it among eight        ice pop molds (each about one-fourth to one-third of a cup capacity) and freeze until firm, at least four hours. Store in an ice-packed cooler if taking on the road.

 

-) Frozen grapes, which taste like "hard candy." To make frozen grape skewers, wash your grapes and thread three onto each toothpick. Freeze the skewers on a tray for at least four hours or overnight. When finished, store in an airtight container in the freezer.

 

-) Fresh fruit on skewers to make fruit kabobs with a honey yogurt dip. This satisfies a sweet tooth and doesn’t take as much time to prepare because you don’t have to freeze the fruit.

Combine two cups of vanilla yogurt, a half a cup honey and 1 teaspoon of ground cinnamon in a small bowl; stir to blend. She suggests placing the bowl on a platter and surrounding it with fruit kebabs to serve.

 

-) Rather than regular potato chips that can pack in a hefty 10 grams of fat per serving, try the recipe for homemade beet chips.

Preheat your oven to 325 degrees. Peel the beet skins using a vegetable peeler. Using a sharp knife, slice the beets as thinly and evenly as possible. Lightly brush both sides of the beet slices with olive oil and sprinkle with salt. Arrange the slices in a single layer on a nonstick baking sheet. Bake for 20 to 30 minutes depending on the size of the beets until the slices are crisp. (Remember to keep an eye on the beets as they can easily burn.)

Allow the beets to cool on the baking sheet. When cool, these can conveniently be separated into individual portions and transported in plastic baggies for kids on the go. Also consider baked pita which Correale says is a “yummy, chip-like snack that goes great with hummus,” and while guacamole can be messy, “for a non-messy alternative, layer baked chips and guacamole into parfait cups. This way everything is contained within individual cups.”

 

-) Yogurt-based ranch dressing gives kids the ranch taste they love without all the excess fat found in a typical bottle. To make the dip: combine two cups of plain yogurt, one-fourth a cup mayonnaise and half a teaspoon each of garlic powder, onion powder, celery leaves and salt, as well as two tablespoons of fresh chopped parsley. Mix well and allow it to marinate several hours or overnight. If serving at home, fill up small cups a quarter of the way with dressing and dunk them in fresh veggie sticks.