R.I.C. PUBLICATIONS

Healthy Class Cooking

Try these simple recipes to excite the ‘tastebuds’ in your classroom. Just alter the amount and type of fresh ingredients to best suit the season and your classroom numbers.

Healthy Snack

Healthy snackA selection of mixed dried fruits (e.g. apples, peaches, dates, apricots, sultanas), popping corn, unsalted nuts (optional)

Frozen Fruity Treats

Frozen Fruity TreatsChopped berries (strawberries or raspberries), bananas, crushed pineapple, orange juice concentrate, water, cups suitable to freeze.

Frozen Choc Bananas

Frozen Choc BananasBananas, chocolate Ice Magic™, crushed nuts, popsticks

Fruity Parfaits

Fruity parfaitsFresh fruit (e.g. bananas, berries, pineapple, apple, peaches, kiwifruit), vanilla yoghurt, sliced almonds (optional), clear plastic cups.

Fruit Jelly Cups

Flavoured jelly, chopped fresh or tinned fruit, ice-cream cone ‘cups’, yoghurt (optional)

Fruit Jelly Cups

Mini Pizzas

Mini pizzasEnglish muffin halves or flat pitta bread, tomato paste, grated low-fat cheese, and assortment of toppings of choice (e.g. mushroom, ham, pineapple (crushed or chunks), onion, tomato, chicken, capsicum)

Bugs

Bugs on a Log

Celery sticks (cut to suitable size), cream cheese, peanut paste, sultanas

Fruity Shakes

Fruity shakesberries (strawberries, raspberries) or bananas or mangoes, vanilla yoghurt, honey (to taste), milk