SNACKS WITH FRUIT RECIPES

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HEALTHY SNACKS FOR KIDS RECIPES | BBC GOOD FOOD



Healthy snacks for kids recipes | BBC Good Food image

Keep the kids satisfied between meals with these healthy snacks. From hummus to fruit sticks and frozen yogurt, even picky eaters will be happy.

Provided by Good Food team

Number Of Ingredients 1

HEALTHY SNACKS FOR KIDS RECIPES | BBC GOOD FOOD



Healthy snacks for kids recipes | BBC Good Food image

Keep the kids satisfied between meals with these healthy snacks. From hummus to fruit sticks and frozen yogurt, even picky eaters will be happy.

Provided by Good Food team

Number Of Ingredients 1

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EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
    3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
    4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
See details


EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
    1. Chop up all the fruit, discarding any stones.
    2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
    3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
    4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
See details


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