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Scaled down for a two-year-old: muffins, juice pops, broccoli.

Satisfying toddlers at meals or snacktime with scaled-down wholesome foods not only makes eating more appealing and manageable but can also eliminate waste and scattered scraps.

Here, we feature nutritious foods to fit both small hands and appetites. Try the fruit-filled mini-muffins or petite yogurt based frozen juice bars. Vegetables offer some fanciful choices, too: diminutive "trees" of cooked broccoli and cauliflower, and grass," as one of our toddler tasters dubbed her spear of asparagus. Apple, Cinnamon, Raisin Mini-Muffins
 1 cup all-purpose flour
 1 cup quick-cooking rolled oats
 3 tablespoons firmly packed brown
 2 teaspoons baking powder
 1 large egg
 1/2 cup apple juice
 3 tablespoons salad oil
 1 medium-size tart apple (such as
 Granny Smith or Newtown
 Pippin), peeled, cored, and
 1/2 cup raisins

In a small bowl, stir together flour, oats, sugar, and baking powder.

In another bowl, beat to blend egg, juice, oil, apple, and raisins. Add the dry ingredients; stir just until moistened. Spoon batter equally into 24 greased tiny muffin pans (about 1 1/2-in. diameter). Bake in a 400' oven until well browned, 20 to 25 minutes. Remove from pans; serve warm or cool. If made ahead, package cool muffins airtight and hold at room temperature up until next day; freeze to store longer. Makes 24. Per muffin: 71caL; 1.4g protein; 2.2g fat; 12g carbo.; 39 mg sodium; & 9 mg chol. Frozen Yogurt and Juice Bars Look for plastic popsicle molds in houseware departments or from companies selling plastic houseware goods.
1/2 cup unflavored nonfat yogurt
1/2 cup (1 bottle, 4-oz. size) mixed fruit
 juice for babies
 1 small ripe banana, peeled and
1/2 teaspoon vanilla
 1 tablespoon apricot jam (optional)

In a food processor or blender, smoothly puree yogurt, juice, banana, vanilla, and jam. Pour equally into 6 plastic popsicle molds, 2 ounces each. Cover and freeze until solid, about 2 hours. Serve or freeze up to 2 weeks. To remove I bar at a time, wrap mold base with a small hot, wet cloth or drizzle mold with hot water about 5 seconds. Lift out bar. Makes 6. Per juice bar; 36cal.; 1.3g protein; 0.1 g fat; 7.5 g carbo.; 15 mg sodium; 0. 4 mg chol. Tree Food

Broccoli and cauliflower flowerets have easy-to-hold "trunks." Budding gourmets might use trees with party dips, too. Broccoli trees. Cut flower heads and about 3 inches of stem from about 1/2 pound broccoli. Peel stems if skin is tough. Break or cut vertically through broccoli flowerets and stems to create trees with trunks no more than about inch wide. Drop into about 1 1/2 inches boiling water; cook on high heat just until stem is barely tender when pierced, 4 to 5 minutes. Drain and at once immerse in ice water; when cool, drain. Serve, or cover and chill up to 2 days. Per 1/8 pound; 17cal; 1.8g protein; 0.2g fat; 3.1 g carbo.; 16 mg sodium; 0 mg chol. Cauliflower trees. Remove and discard outer leaves from 1/2 of a small bead (about 1 1/4 lb. total) cauliflower. Cut flowerets from core and split stems up through floweret tops to make trunks no more than 1/4 inch wide. Drop into about 1 1/2 inches boiling water; cook on high heat until stems are barely tender when pierced, 4 to 5 minutes. Drain. Serve cool, or cover and chill up to 2 days. Per 1/8 pound; 14 cal.; 1.8gprotein; 0. 1 g fat,, 3g carbo.; 8.9 mg sodium; 0 mg chol.

Blades of Grass

Snap off and discard tough ends from to 1/2 pound asparagus; peel stalks with a vegetable peeler. Fill a 10- to 12-inch frying pan with 1 to 1 1/2 inches water; bring to a boil. Add asparagus and cook just until tender when pierced, 2 to 4 minutes. Drain and immerse asparagus in ice water; when cool, drain. Serve, or cover and chill up until next day. Per 1/8 pound; 13 cal; 1.8g protein; 0. 1 g fat; 2.2 g carbo.; 1.2 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1991
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