Healthy Treats for the Classroom

Everyone wants healthier kids, and we at EducationWorld want to celebrate teachers who use creative ideas for encouraging healthy eating in the classroom.

Even without a formal cooking program, it's easy to create healthy treats with no actual "cooking" involved. Get kids excited about healthy foods by creating snacks and meals they'll want to eat. When following recipes, students learn about nutrition while building skills in reading comprehension, measurement, art, math and more.

Remind kids about food safety—typical guidelines include cleaning up preparation areas before and after, preventing food cross-contamination, using proper refrigeration and food storage, and using tools and utensils carefully.

Here are three great healthy treats for students to make in class:

NOTE: Before selecting recipes, always check with students and parents regarding food allergies.

No-Bake Low-Fat Cheesecake Dip

• Two 8-oz. packages low-fat cream cheese, softened
• 2 tsp. vanilla extract
• Enough graham crackers or graham-cracker crumbs for all students
• Mix of fruit slices and/or berries, washed (enough for all students)
• Tray and plastic wrap
• Eggbeater
• Mixing spoon and mixing bowl
• Serving bowl
• Three serving spoons
• Measuring spoons
• Serving plates or bowls (one for each student)
• Napkins, forks or spoons (enough for all students)
• About 5 large resealable plastic bags

Before Class:

Arrange a sliced fruit and/or berry tray and cover it in plastic wrap. Keep refrigerated.

During Class:

If graham crackers are not already crushed, place graham crackers into several resealable plastic bags and have students crush them with a wooden spoon. Place crumbs in serving bowl.

Then…

Add one teaspoon of vanilla extract to cream cheese in a mixing bowl and have students take turns using the eggbeater to mix them together. Set this mixture aside.

Serving Instructions:

Set up your tray of fruit, bowl of cheesecake dip, and bowl of graham-cracker crumbs (in that order) with serving spoons. Have students line up with their plates or bowls to serve themselves fruit, add the dip, and then add a dusting of graham-cracker crumbs on top.

This recipe serves up to 24 children. Distributing the dip is a great way to teach students the concept of portion control.

Low-Fat Strawberry Shortcake Kabobs

• Strawberries
• Serving tray
• About three round crackers per student (choose low-fat, unsalted ones for a healthier option)
• Low-fat whipped dessert topping 
• Un-pointed kabob skewers
• Spoons, napkins and full-size plates (enough for all students)

Before Class:

Arrange a tray of halved strawberries before class and cover it in plastic wrap. Keep refrigerated.

During Class:

Distribute crackers, plates and spoons to students. Have students crush crackers into their plates with spoons.

Then…

Set up the un-pointed skewers, tray of strawberries and bowl of low-fat whipped dessert topping. (Instruct students to keep the skewers away from their eyes.) Have students take their plates and spoons and line up. For each strawberry half they place on the skewer (we suggest you recommend a specific number of berries to use), students should use their spoons to add a dab of low-fat whipped dessert topping. Then they can roll the skewer in the cracker crumbs on their plates.

Serving Instructions:

When all of the students complete their kabobs, let them dig in. This recipe should serve as much as supplies allow. Be reasonable when calculating how large of a kabob you want your students to make.

Rainbow Toast and Blueberry Skies

• Wheat bread (2 slices per student)
• Milk (each student will need a small bowlful)
• Food coloring (natural food colors cost more but will last you a while)
• Unused paint brushes
• Small dishes
• Blueberries, washed (1 large spoonful per student)
• Napkins and/or plates
• Toaster
• Cups
• Water

Before Class:

Test how much food coloring you'll need to mix in with your milk for it to show up on the wheat toast. Try a bit of each color in some small dishes.

During Class:

Pass out rinsing cups, paint brushes, plates, napkins and small dishes for the food-coloring mixtures. Go desk to desk or table to table filling students’ dishes with milk. Add the appropriate amount of food coloring to each. Have students take their rinsing cups to a water source to fill them. Then distribute portions of blueberries.

Then…

Quickly toast your bread on a high setting as students stir food coloring into milk and think of designs. Pass out the toast (two pieces per student) and then let your little artists get to work! Have them add blueberries to complete their colorful treats.

Serving Instructions:

Have students raise their hands when they’re done. If you can, take a snapshot of their treats. Then let them enjoy, as this dish is better warm.

Article by Jason Cunningham, EducationWorld Social Media Editor
Education World®             
Copyright © 2013 Education World