Once a month, each child in my daughter’s pre-K class brings in snack for the entire class to share. And I have to tell you, my sweet girl puts a lot of importance on snack time. It is arguably her favorite part of the day. (She is my daughter, after all.) But it’s hard to compete for pre-K snack bragging rights when too often the “healthy snack” turns out to be bags of chips.
Thank goodness for Martha Stewart! Last month I used her cheddar-carrot ball recipe, and while I worried the kids would turn up their noses at carrots, they seemed to be a hit. This month, another Martha recipe that has actually become a lunchbox staple for us this year: grape juice gelatin with fruit.
Happy snacking!
Serves 4
- 4 ounces cold cream cheese (1/2 bar)
- 2 ounces yellow cheddar cheese, finely grated (1 cup loosely packed)
- 1 carrot, finely grated (1/2 cup)
In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.
Grape Gelatin with Blueberries
Serves 4
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
- 1 cup white grape juice
- 2 cups fresh blueberries, picked over and rinsed (We have also used grapes, raspberries and strawberries!)
- In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
- In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grape juice.
- Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
- Refrigerate until set, at least 1 hour (and up to 5 days, covered).
Camille raved about the “jello with grapes!”