Rae Udy

RECIPES: Frozen Fruit Juice Pops, Easy Bean Quesadillas, Italian Quesadillas, Peanut Butter and Yogurt Dip

By Rae Udy
“Grandma makes the best fruit juice pops,” said seven-year old Aidan to her four-year old cousin Trenton. He shook his head in agreement but was too busy slurping the orange delight to answer.
Witnessing this recent conversation made me smile because I am “Grandma.” Sure they are biased, but I mention them because they inspire me to make healthy eating tasty and fun enough for kids to enjoy.
Trenton Weese, a budding artist, liked the frozen treats so much he drew a picture of one and shared what I’m calling a masterpiece with his parents Nation and Misty M. Weese of Harleton. Trenton’s three-week old brother, Evan, is not old enough to try one yet but it won’t be long until he can.
My grandchildren’s favorite Fruit Juice Pops are made only with reconstituted Minute Maid orange juice that’s frozen in Popsicle molds purchased at the Dollar Store. Cranberry juice and grape juice also work for this easy-to-make nutritious goody.
Aidan Weese, entering third grade as a gifted-and-talented student at Doris McQueen Primary School and the daughter of Luke and Misty D. Weese of Longview, loves pretending to be Grandma by whipping up one-two-three quesadillas all by herself.
Easy Bean Quesadillas and Italian Quesadillas are prepared with whole wheat tortillas and vegetarian refried beans to add protein and fiber to the kids’ diet. These soft and chewy quesadillas are cooked in the microwave so there is no heating up the kitchen or worrying about children around stoves.
I always prefer fruit for a healthy and delicious dessert for children, and if you include a wholesome dip on the side, kids will savor not just the tidbit but the activity involved in munching it, too. My grandchildren can’t get enough of Peanut Butter and Yogurt Dip, which provides protein and calcium to their diet, but that’s news to them.

FROZEN JUICE POPS
1 six-ounce container Minute Maid frozen orange juice, reconstituted with 3 cans water
Popsicle molds for eight pops
In a small pitcher, stir frozen orange juice and water until mixed well. Fill the bottom mold almost to the top with juice and place the sticks in the top mold that snaps or sits into place. Freeze for four hours. To serve, run cold water on outside of mold for a few seconds and gently pull on tops. Yields eight juice pops.

EASY BEAN QUESADILLA
1 eight-inch whole wheat flour tortilla
2 Tablespoons canned vegetarian refried beans
2 Tablespoons low-fat shredded Monterey Jack cheese
Place tortilla on a dinner plate. Spread beans on tortilla and sprinkle with cheese. Microwave for 30 seconds or until tortilla puffs and cheese melts. Remove from microwave and fold in half and then half again to form a triangle. Allow to cool slightly for children. Serves one.

ITALIAN QUESADILLA
1 eight-inch whole wheat flour tortilla
2 Tablespoons canned spaghetti sauce
1 Tablespoon Parmesan cheese
Place tortilla on a dinner plate. Spread spaghetti sauce over tortilla. Sprinkle with Parmesan. Microwave for 20 seconds or until tortilla puffs and cheese melts. Remove from microwave and fold in half and then half again to form a triangle. Allow to cool slightly for children. Serves one.

PEANUT BUTTER AND YOGURT DIP
1/4 cup peanut butter
1/2 cup low-fat vanilla yogurt
Blend peanut butter and yogurt until smooth. Serve with bite-size pieces of apples, oranges, bananas, peaches, grapes or other fruit in season. Yields 3/4 cup.

Aidan and Trenton enjoy Grandma’s juice pops.
(photo by Misty D. Weese)