sugar-free summer treats
Filed Under Stuff, Tips & Tricks | July 27, 2010
I scream, you scream, we all scream for … sugar-laden ice cream and popsicles in neon colours? Many of us have great summer memories of cool and tasty treats enjoyed with friends after a tough day in the sandbox. Nostalgia is great, but do your kids (and yourself) a favour this summer and skip those sugar-packed treats.
Lianne Phillipson-Webb, nutritionist, author and founder of Sprout Right, explains many summer treats, like store-bought popsicles, raise blood sugar levels quickly in the toddler set. And as we know, what goes up must come down, so the inevitable sugar crash becomes the dreaded toddler meltdown. Lianne says you can avoid the blood sugar yo-yo by packing healthy snacks when you’re out and about so that sugary treat has less appeal. Her kids love rice cake sandwiches, made with almond butter (or a non-nut butter) and a fruit spread. They’re packable, healthy and a balanced combination of protein and carbohydrate, which Lianne says is key after about 18-months of age.
Concocting your own popsicles is also an easy, fast and fun way to make sure your kids can enjoy the treat without the extra junk. Lianne suggests using 100% fruit juice, adding some water and any other fruit you want, and letting your kids participate in project popsicle. If they’ve become connoisseurs of high sugar treats, you can transition their taste buds by using straight juice at first and adding more water over time.
Lianne cautions that simply because we may think “the sweeter the better” doesn’t mean our kids will prefer food that way. But kids will get used to the taste of sugar, so it’s best to limit it as much as possible and stick with natural sugars. Other low-sugar options include homemade ice cream, granola bars, and mini muffins (and not a cake masquerading as a muffin!) – you can check out Lianne’s book for other great ideas and recipes.
Fruity Frozen Yogurt
Recipe from Sprout Right: Nutrition from Tummy to Toddler
Your kids will think they’re being spoiled when they eat this!
1 cup yogurt (250 mL)
2 ½ cups fruit salad* (625 mL)
½ ripe avocado (optional)
3 tbsp maple syrup or honey (45 mL)
- Divide yogurt among ice cube trays and freeze. Spread fruit salad evenly on a parchment lined baking tray and freeze.
- Once frozen, take yogurt out of the freezer for 3 to 5 minutes to soften slightly. Puree yogurt, frozen fruit, avocado, and maple syrup in a food processor until smooth. Makes about 2 cups (500 mL)
*Be sure to include banana for sweetness and creamy texture
Nutritional information: A good source of calcium, phosphorus, vitamin B2, protein, molybdenum, zinc, and pantothenic acid.
Photo courtesy of Sprout Right: Nutrition from Tummy to Toddler©, Penguin Canada
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