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A Smart Gateway to India…You’ll love it!
Fast and Fun recipes

Hey Kids Get Cookin’!

Banana Berry Smoothie


½ banana, peeled and sliced

1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries)

½ cup 1% lowfat or nonfat milk or soft tofu

½ cup 100% orange juice


Place all ingredients in a blender container. Put lid on tightly.

Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again.

Pour into 2 glasses and serve.

Berry Good Banana Split


1 small banana, peeled

½ cup lowfat vanilla yogurt

1 tablespoon lowfat granola

½ cup fresh blueberries or other fresh berries


Cut the banana in half lengthwise.

Spoon yogurt into a bowl.

Place the banana halves on both sides of the yogurt.

Top yogurt with granola and berries. Serve.

Fresh Veggies and Dip


½ cup fat free sour cream

1⁄3 cup prepared salsa

3 tablespoons chopped green onions

½ teaspoon garlic salt

1 red bell pepper

2 stalks celery

1s cup baby carrots (about 12 carrots)



Put sour cream, salsa, green onions, and garlic salt in a small bowl. Stir well.


Carefully cut the bell pepper in half lengthwise. Use your hands to remove the stem and seeds. Cut the pepper into strips.

Remove leafy tops from celery stalks. Cut celery stalks into sticks.

Serve red bell pepper strips, celery sticks, and baby carrots with dip.

Apple Raisin Grahams


1 tablespoon lowfat cream cheese

½ cup raisins

1 cup finely chopped apple (about 1 small apple) pinch of cinnamon

2 whole plain graham crackers (graham cracker sheets)


Mix together cream cheese, raisins, apple, and cinnamon in a small bowl

Put mixture on graham crackers. Serve.

Fresh Salsa


16 medium-size tomatoes, chopped

½ white onion, chopped

2 tablespoons canned, diced mild chilies OR 1 small jalapeño pepper, seeded and chopped

¼ cup chopped fresh cilantro juice of 1 lime


In a medium bowl, mix all ingredients.

Serve with baked tortilla chips.

Refrigerate leftovers in a covered container. Use within two days.

Fruit Double Dip

Great Grape Dip


1 (8-ounce) container lowfat vanilla yogurt

2 tablespoons grape juice

2 cups chopped or sliced fruit (such as nectarines, strawberries, or pears)


Combine yogurt and juice in a small bowl. Mix well.

Serve fruit with dip.

Sweet Citrus Dip


1 (8-ounce) container lowfat vanilla yogurt

2 tablespoons orange juice concentrate, thawed

1 tablespoon lime juice

teaspoon brown sugar

2 cups chopped or sliced fruit (such as apples, bananas, or peaches)


Combine yogurt, orange juice concentrate, lime juice, and brown sugar in a small bowl. Mix well.

Serve fruit with dip.

Icy Fruit Pops


2 cups stemmed and halved strawberries OR 3 cups chopped kiwifruit OR 3 cups chopped cantaloupe

1 cup 100% orange juice

4 (7-ounce) paper cups

4 craft sticks or plastic spoons


Place fruit and orange juice in a blender container. Put lid on tightly. Blend until smooth.

Pour mixture into four paper cups. Place cups in freezer until partially frozen, about 1 hour.

Place craft sticks or plastic spoons in center of cups. Place in the freezer for 3 hours or until firm. To serve, peel away paper cup or run paper cup under warm water to loosen the fruit pop.

Orange Freeze


1 cup 100% orange juice

10 ice cubes

1 cup 1% lowfat or nonfat milk

1 teaspoon vanilla extract

2 cups drained, canned mandarin oranges


Place all ingredients in a blender container.Put lid on tightly.

Blend for about 30 seconds or until smooth.

Pour into four glasses and serve.

AmaZING Fruit Salad


2 cups washed and torn lettuce leaves (such as romaine, red leaf, or butter lettuce)

1 cup drained, canned pineapple chunks* (save 3 tablespoons of juice for the yogurt mixture)

1 cup sliced strawberries

3 kiwifruit, peeled and sliced

½ cup lowfat, fruit-flavored yogurt

3 tablespoons pineapple juice

2 teaspoons lemon juice


Place torn lettuce leaves into a large salad bowl.

Add pineapple chunks, strawberries, and kiwifruit.

In a small bowl, stir together yogurt, pineapple juice, and lemon juice.

Drizzle yogurt mixture over salad.Serve.

Crazy COOLslaw


4 cups shredded green cabbage

1½ cups grapes, each grape cut in half

1 cup shredded carrots

½ cup drained, canned crushed pineapple*

3 tablespoons light mayonnaise

1 tablespoon honey†

1 teaspoon cider vinegar or lemon juice

1⁄8 teaspoon cinnamon


Combine all ingredients in a medium bowl.

Stir well to mix ingredients.

Chill for 15 minutes before serving.Serve.

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