Recipes

Potato Chips Ingredients:

1 1/4 Pounds Poatatos, peeled and sliced thinly

1/4 Teaspoon Sea Salt

Water

Directions:

In a bowl combine the potatos and salt.

Add cold water to cover and let soak for 30 mins.

Spray cookie sheet with non-stick cooking spray.

Place the potatos in a single layer on the sheet and bake at 350 degrees for 35-45 minuets. Turn often.

Let cool and then boom-you have some yummy potato chips(:

Recipe make 4 servings.

Serving size: 1/4 of recipe.

Calories: 84.1 cals per serving.

Frozen Fruit Pops

Ingredients:

1/3 cup diced kiwi (36)

1/3 cup diced watermelon (15)

1/3 cup diced strawberries (15)

1/3 cup diced pineapple (26)

1/4 cup fresh orange juice (28)

Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy! Makes 4 pops.

Nutritional information per serving (per pop): 30 calories

Grilled Apricots 

6 ripe apricots, halved and pitted and cleaned (101)

2 tsp olive oil (3)

1 1/2 tsp fresh squeezed lemon juice (2)

1/4 cup honey (258)

1/8 tsp. salt (0)

1/8 tsp. freshly ground pepper (1)

dash of cayenne pepper (optional)

Directions:

Place apricots in a medium sized bowl. In a small bowl, mix together the olive oil, lemon juice, honey and salt, pepper, and cayenne pepper if you choose. Whisk together to create a sauce. Pour sauce over the apricots in the medium bowl. Toss apricots so they are evenly coated in the sauce. Over a hot grill, place apricots flesh side down onto grill grates. Grill for 1-2 minutes until nice grill marks develop. Flip and grill the skin side for a minute until nice grill marks develop. When done remove from grill. You can serve them on their own or with some fat-free greek yogurt.

Nutritional information per serving/grilled peach (makes six servings): 61 calories

Raspberries with Yogurt

4 tablespoons of fat free greek yogurt (70)

20 raspberrys(20)

Mix in a bowl, enjoyPotato Chips Ingredients:

1 1/4 Pounds Poatatos, peeled and sliced thinly

1/4 Teaspoon Sea Salt

Water

Directions:

In a bowl combine the potatos and salt.

Add cold water to cover and let soak for 30 mins.

Spray cookie sheet with non-stick cooking spray.

Place the potatos in a single layer on the sheet and bake at 350 degrees for 35-45 minuets. Turn often.

Let cool and then boom-you have some yummy potato chips(:

Recipe make 4 servings.

Serving size: 1/4 of recipe.

Calories: 84.1 cals per serving.

Frozen Fruit Pops

Ingredients:

1/3 cup diced kiwi (36)

1/3 cup diced watermelon (15)

1/3 cup diced strawberries (15)

1/3 cup diced pineapple (26)

1/4 cup fresh orange juice (28)

Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy! Makes 4 pops.

Nutritional information per serving (per pop): 30 calories

Grilled Apricots 

6 ripe apricots, halved and pitted and cleaned (101)

2 tsp olive oil (3)

1 1/2 tsp fresh squeezed lemon juice (2)

1/4 cup honey (258)

1/8 tsp. salt (0)

1/8 tsp. freshly ground pepper (1)

dash of cayenne pepper (optional)

Directions:

Place apricots in a medium sized bowl. In a small bowl, mix together the olive oil, lemon juice, honey and salt, pepper, and cayenne pepper if you choose. Whisk together to create a sauce. Pour sauce over the apricots in the medium bowl. Toss apricots so they are evenly coated in the sauce. Over a hot grill, place apricots flesh side down onto grill grates. Grill for 1-2 minutes until nice grill marks develop. Flip and grill the skin side for a minute until nice grill marks develop. When done remove from grill. You can serve them on their own or with some fat-free greek yogurt.

Nutritional information per serving/grilled peach (makes six servings): 61 calories

Raspberries with Yogurt

4 tablespoons of fat free greek yogurt (70)

20 raspberrys(20)

Mix in a bowl, enjoy! 90 calories per serving

RazzleBerry Popsicle 

You will need:

6 oz carton Raspberries

6 oz carton Blackberries

4 tablespoons sugar

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 cup Chobani fat free vanilla yogurt

9 Dixie Cups and 9 popsicle sticks

Using a food processor or blender, process raspberries until smooth. If you like your popsicles to have a little bit more pulp too it, pour puree into medium size mixing bowl. If you would rather have no fruit pieces, using a fine mesh strainer, strain puree into a medium size mixing bowl and throw away excess fruit away. Then combine 2 tablespoons sugar, 1/8 cup lemon juice, 1/2 tsp vanilla extract, and 1/2 cup vanilla yogurt until mixed thoroughly.

Repeat the exact same process with the blackberries, and make sure and rinse all utensils in between to ensure the flavors/colors do not mix.

To create the layered look in the popsicles, pour about 1/4 to 1/2 inch of the blackberry mixture and place in the freezer for 15 minutes or until it is mostly frozen. Next carefully pour a 1/4 to 1/2 inch layer of raspberry on top and stick in the popsicle stick; allow to freeze for 15 minutes or until mostly frozen. Repeat this process until full and then allow to freeze for 2 hours before eating. To remove from Dixie cup, cut lip of dixie cup and peel away from popsicle.

This recipe makes 9 servings. Each serving has: 54 calories

Green Tea Berry Smoothie

Ingredients:

120 grams unsweetened frozen berries (59)

50 grams low-fat yogurt (32)

350ml green tea (0)

1 banana (105)

Directions:

Let green tea cool down and put everything in a blender.

Nutritional information per serving (two servings): 98 calories per serving

RazzleBerry Popsicle 

You will need:

6 oz carton Raspberries

6 oz carton Blackberries

4 tablespoons sugar

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 cup Chobani fat free vanilla yogurt

9 Dixie Cups and 9 popsicle sticks

Using a food processor or blender, process raspberries until smooth. If you like your popsicles to have a little bit more pulp too it, pour puree into medium size mixing bowl. If you would rather have no fruit pieces, using a fine mesh strainer, strain puree into a medium size mixing bowl and throw away excess fruit away. Then combine 2 tablespoons sugar, 1/8 cup lemon juice, 1/2 tsp vanilla extract, and 1/2 cup vanilla yogurt until mixed thoroughly.

Repeat the exact same process with the blackberries, and make sure and rinse all utensils in between to ensure the flavors/colors do not mix.

To create the layered look in the popsicles, pour about 1/4 to 1/2 inch of the blackberry mixture and place in the freezer for 15 minutes or until it is mostly frozen. Next carefully pour a 1/4 to 1/2 inch layer of raspberry on top and stick in the popsicle stick; allow to freeze for 15 minutes or until mostly frozen. Repeat this process until full and then allow to freeze for 2 hours before eating. To remove from Dixie cup, cut lip of dixie cup and peel away from popsicle.

This recipe makes 9 servings. Each serving has: 54 calories

Green Tea Berry Smoothie

Ingredients:

120 grams unsweetened frozen berries (59)

50 grams low-fat yogurt (32)

350ml green tea (0)

1 banana (105)

Directions:

Let green tea cool down and put everything in a blender.

Nutritional information per serving (two servings): 98 calories