Frozen Fruit Bites
Makes about 14 bites or 1 ice cube tray depending on capacity
Reduced fat natural or vanilla yoghurt 200g
Soft fruit (e.g. mango, peach, berries, banana, passionfruit) 1 cup
Ice cube trays
Toothpick or forks
Finely chop the fruit
Mix with the yoghurt
Spoon into ice cube moulds
Freeze for 1-2 hours until solid
Pop bites out of trays and place in a freezer container
Serve desired number of bites into a serving cup and provide a toothpick or fork
You can use fresh, frozen or canned fruit. Make a variety of different flavours. The students can then pick how many bites they want and can choose different flavours.
Canned fruit in juice 410g
Fruit juice 99% 2 cups
Gelatine 2 sachets
1. Pour entire contents of canned fruit and juice into a measuring jug.
2. Pour enough 99% fruit juice into the same jug to make up to 1 litre.
3. Prepare gelatine according to package directions and stir into fruit and juice mixtures until thoroughly combined.
4. Pour equal amounts of mixture into 100ml plastic cups with a plastic spoon.
5. Cool in fridge until set and serve with a plastic spoon.
Recipe supplied by the Nutrition Australia (ACT). For more recipes and nutrition support go to actnss.org
Basmati rice 3 cups
Brown onions sliced 3
Celery stalks 4
Red capsicum 1
Garlic, cloves of crushed 2
Frozen peas 3 cups
Salt reduced soy sauce 1 ½ tablespoons (20ml)
Cook rice in rice cooker or saucepan.
Wash vegetables and dice onion, celery, carrot and capsicum, set aside.
Crack eggs into a small dish, beat gently with a fork.
Lightly spray a wok or electric frypan with oil. Over medium-high heat, add the beaten egg and swirl to coat the base. Cook for 1 minute, or until the egg is cooked. Remove cooked omelette from pan and slice thinly. Set omelette aside.
Add onion and garlic to pan, stir-fry for 2 minutes or until the onion becomes soft. Add remaining vegetables and stir-fry for a further 3-4 minutes.
Add the rice and soy sauce and cook for 2-3 minutes, until vegetables are tender. Add sliced omelette and serve.