PANCAKES Oso pitches in to help his friend Olivia make pancake batter; encourage your kids to be just as helpful! 1 1 2 cups all purpose flour 1 cup whole wheat flour 1 2 cup sugar free sweetener 2 teaspoons baking powder 1 8 teaspoon salt 1 1 4 cup liquid egg substitute 1 1 4 cup low fat buttermilk 1 1 2 cup fat free milk 1 2 cup sugar free maple syrup 1 cup strawberries or blueberries 1. Place flours, sweetener, baking powder, and salt in a large bowl and stir to combine. 2. Place egg substitute, buttermilk, milk, and vanilla extract in a medium bowl, whisking to combine. Add egg mixture to flour mixture, stirring until smooth. 3. Preheat a large non-stick skillet or griddle over medium high heat. Using a scant 1 4 cup for each pancake, pour batter into skillet and cook until bubbles begin to appear around edges, about 2 minutes. Turn and cook for another minute, or until golden brown. 4. Serve with syrup and strawberries or blueberries. Makes 6-8 servings.
MELON BALL SALAD Healthy melon ball salad combines the sunny colors of a warm day with a playful shape sure to capture any child's snack-time imagination. 1 small seedless watermelon, cut in half 1 cantaloupe, cut in half 1 honeydew melon, cut in half 1. Using a melon baller, scoop melon flesh into melon balls. 2. To make melon bowls: Using a large metal spoon, scrape out remaining inside of melons to smooth out. Cut a small slice from the bottom of each melon half so that they sit without rocking. If you like, you can decorate the edge of the melon bowls by cutting zigzags into it. 3. Fill melon bowls with melon balls and serve. Or place melon balls in parfait glasses to serve. 4. For an alternate serving suggestion: Insert the end of a plastic drinking straw into the bottom of each melon ball. If using bendy straws, trim the bendy part off before using. Makes 6-12 servings.
SPECIAL VEGGIE SALAD Special Agent Oso uses his expertise to make the perfect salad in three simple steps wash veggies, chop them, and combine with fresh lettuce! 1 cup cherry tomatoes, cut in half 1 yellow bell pepper, thinly sliced 1 hot house cucumber, sliced 1 large carrot, peeled and thinly sliced 1 small jicama, peeled and thinly sliced 2 stalks celery, thinly sliced 3 ounces reduced fat string cheese, cut into 1 4-inch slices 1 tablespoon raw sunflower seeds, optional 1 head limestone or butter lettuce, leaves separated 1. Wash all the vegetables carefully. 2. Place all ingredients except lettuce in a large bowl and toss to combine. Arrange lettuce leaves on plates to use as salad bowls and fill with veggies. Makes 6-8 servings.
FROZEN JUICE POPS Juice is yummy, healthy, and colorful and now, thanks to Oso's help, it can be served to kids as icy cold pops! 1 1 2 cups no sugar added cranberry or cranberry blend juice 1 1 2 cups no sugar added strawberry kiwi juice 1 1 2 cups no sugar added orange peach juice Plastic spoons or wooden popsicle sticks 3 ounce paper cups 1. Place 12 paper cups on a small baking sheet. Fill with juice, leaving 1 4-inch of space at the top of each cup. Cover each cup with a piece of foil. Make a small slit in the center of each piece of foil with a small knife. Insert plastic spoons or popsicle sticks into the hole in the foil. Place in freezer until frozen through. 2. Peel paper cups from frozen pops before serving. Makes 12 pops.
BARBECUE POPCORN Oso got a little carried away literally when he flew his jet through a cornfield and inadvertently created popcorn with the heat from the jet s engines. No worries your partygoers can harvest the bounty! 1 cup popcorn kernels 3 teaspoons barbecue seasoning 2 teaspoons paprika, more or less for desired color 1 tablespoon powdered butter substitute 1. Using an air popper, pop popcorn according to manufacturer s directions. 2. Spread popcorn on a baking sheet and spray lightly with olive oil cooking spray. Combine barbecue seasoning, paprika, and powdered butter substitute, and sprinkle evenly over popcorn. Toss to combine. Adjust the redness of the popcorn by adding more or less paprika. Makes 6-8 servings.
FIZZY STRAWBERRY DRINK Oso knows how to order his water: Fizzy not flat. We've thrown strawberries into the concoction for an extra-special fruity drink. 1 pound strawberries, stems removed 5 cups no sugar added apple juice, chilled 4 cups soda water, chilled 1. Place strawberries in the work bowl of a food processor or blender. Blend until smooth. Place strawberries in a fine mesh sieve to strain, pressing on strawberry pulp to release as much juice as possible. 2. Divide apple juice between 6 glasses. Divide strawberry puree and add to glasses. Stir to combine. Fill glasses with soda water and serve cold. Makes 6-7 servings.
GLUTEN-FREE BIRTHDAY CAKE Food allergies shouldn't ruin anyone's party experience; our gluten-free chocolate cake lets chocolate rule the day for all guests! Cake: 1 2 cup cocoa powder, plus extra for dusting 1 cup brown rice flour 1 cup granulated sugar 1 2 cup almond meal 1 tsp baking soda 1 2 tsp salt 1 2 cup coconut oil, melted 1 2 cup rice milk or other milk substitute 1 2 cup hot water 3 large eggs 2 teaspoons vanilla extract Frosting: 1 1 4 tablespoons powdered sugar 1 tsp. vanilla extract 3 tablespoons coconut oil, melted 2 tablespoons hot water 1. Preheat oven to 350 F. Spray an 8-inch round cake pan with non-stick cooking spray. Sprinkle with a little cocoa powder and shake pan to coat bottom and sides evenly. 2. In a large bowl mix together cocoa powder, rice flour, sugar, almond meal, baking soda, and salt. 3. In a medium bowl whisk together coconut oil, rice milk, hot water, eggs, and vanilla. 4. Make a well in dry ingredients and add wet ingredients. Stir until batter is well combined. Pour into prepared cake pan and bake for 25 minutes if using a dark metal pan, or 28-30 minutes in a light metal or glass cake pan. Let cool before removing from pan. 5. To make the frosting, beat together powdered sugar, vanilla, coconut oil, and hot water. Pour over cake and let firm up before cutting and serving. Makes 8 servings.