I have more trouble accepting the fact that summer is coming to an end than the kids do! I was in relaxation mode, enjoying some lobster during a week long camping trip in Maine last week, when I heard that school starts even earlier this year in the Atlantic – September 3! So it is back to early hectic mornings and running around to after school activities this week. Where did the summer go?
I don’t have to worry about making school lunches for the twins, they have lunch at pre-school and eat with me the rest of the week. Caitrin is incredible; she’s up early and packs her own lunch for school every morning! How lucky am I? I get it on the other end though; during that crazy hour between school and swim lessons, soccer, basketball practice or horseback riding. In they walk after school, with “What can I have for a snack?” before their backpack hits the floor and the door closes behind them. I don’t mind feeding my kids snacks, as long as they are healthy. They burn so much energy during the day and need to refuel, plus all three are growing like weeds and need all the nutrients they can get! I always offer fresh cut veggies with dip, yogourt and all the fruit they can eat. Once they have had something healthy then they can have a cookie or some “junk” as Jack would say.
Caitrin was always a fan of smoothies and loved creating her own. Lately she seems to prefer the more sophisticated “yogourt cup” with berries, which is fine with me since they both use the same ingredients. I always have vanilla yogourt on hand because Bruce the Newf likes it on his breakfast, but you can certainly use your favourite flavour of yogourt. Feel free to mix up the types of fruit as well, to create a different flavour every time. For added taste and texture I personally like to include granola in my cups and from time to time have played with roasted nuts, dried spices, coconut, grated chocolate, honey and maple syrup. They all tasted good!
Maple Blueberry and Almond Yogourt Cups
Makes 1 Serving
Prep time: 5 minutes
Total time: 5 minutes
¼ cup (63 mL) Compliments Sliced Almonds, toasted
¾ cup (188 mL) Compliments Balance Fat Free French Vanilla Yogourt
½ cup (125 mL) fresh wild blueberries
2 tbsp (30 mL) Compliments Pure Maple Syrup
Pinch ground cinnamon
- Neatly spoon half of the yogourt into a glass or plastic cup. Sprinkle with half of the blueberries, half of the almonds, half of the maple syrup and a tiny pinch of cinnamon.
- Gently spoon the remaining yogourt over top and sprinkle with the remaining blueberries, almonds, maple syrup and finish with another tiny pinch of cinnamon.
- Serve
Nutritional Analysis per Serving:
Energy: 350 (kcal)
Protein: 15 g
Fat: 18 g
Saturated Fat: 4.5 g
Cholesterol: 30 mg
Carbohydrates: 40 g
Fibre: 5 g
Sodium: 270 mg
Potassium: 360 mg
See what after school snacks you can create with your kids this year.
Happy Cooking!
Chef Ryan Skelton
