Too hot to cook: 4 summer snack recipes
(WJBK) - When you're in the middle of summer with temperatures soaring in the upper 80s and 90s, who wants to fire up the stove? United Way for Southeastern Michigan Resident Dietician Sarah Reinhardt joins us to show us some cool snacks to have on these warm summer nights.
RASPBERRY LIME FIZZ
An easy and fresh alternative to soda or juice with artificial sweeteners.
1 cup cranberry-raspberry juice
4 cups seltzer water
1 large lime
(Serves 5, 1 cup per serving)
This recipe is a powerhouse. Both tuna and beans are low-fat sources of protein, and beans have so many important vitamins and minerals. For picky eaters who are likely reluctant to try beans, the beans mix nicely with the tuna so the bean flavor is masked.
2 large cucumbers
2 green onions
1 (6-ounce) can low-sodium tuna, packed in water
1 (15 ½-ounce) can white beans
1 Tablespoon canola oil
1 Tablespoon Dijon or country mustard
½ teaspoon salt
¼ teaspoon ground black pepper
(Serves 4, 1/2 cucumber and 6 ounces filling per serving)
FRESH FRUIT WITH WARM HONEY YOGURT TOPPING
This recipe uses plain yogurt. Flavored yogurt -- even vanilla -- can have double the amount of sugar as plain yogurt, and you can add your own honey to sweeten.
4 cups fresh fruit, such as berries, melons, pears, plums, peaches, or a combination
1 cup nonfat vanilla yogurt
2 Tablespoons honey
(Serves 4, 1 cup fruit and 1/4 cup topping per serving)
PEANUT BUTTER AND BANANA POCKETS
Sometimes it's hard to get kids to trade in their white bread for healthy, whole grain bread, which is rich with fiber and nutrients. This recipe uses a flat wrap and we're heating it up, so the difference in texture isn't as noticeable to kids.
3 ripe bananas
3 Tablespoons creamy peanut butter
1½ teaspoons honey
¼ teaspoon ground cinnamon
4 (8-inch) whole wheat flour tortillas
Non-stick cooking spray
(Serves 4, 1 folded quesadilla per serving)