Surprise your child on their summer vacation with these fun summer snacks that are as healthy as they are creative. They’re also perfect for family gatherings and BBQs hosted by families from your child’s Montessori preschool in Winnetka. You can give these recipes a touch of the Montessori method by having your child get their hands busy with preparation.
Fruit PizzaThis is a quick and easy snack that’s creative, healthy, and can be prepared with your child’s help. You’ll need to take care of the first and final step, which is cutting a full watermelon into “pizza” discs and then wedges, but after that, your child can take the reins as head chef.
• Whole watermelon
• Berries and fruits easy to slice (e.g. blueberries, blackberries, raspberries, strawberries, kiwi, mandarin oranges)
1. Slice the watermelon in half, then cut a disc from the center. You can slice multiple discs, as these will act as the “crust” for the pizza.
2. Spread yogurt over each disc to make the sauce
3. Sprinkle your berries and sliced or diced fruit on top to make the toppings
4. Cut the discs into pizza wedges and serve them on a platter
Note: For extra flare, have your child sprinkle mint or other herbs they grew in a Montessori-style herb garden.
Watermelon SlushIf you’ve got a few hours on hand to let the snack rest, you can make a watermelon slush for your child. It only uses three ingredients and combines a tart taste with sweetness.
• 4 cups of watermelon “slush” (the red part of the melon)
• 1 lime
• 1 tbsp coconut sugar
1. Blend the watermelon, lime, and coconut sugar for a minute or until smooth, whatever comes first
2. Pour the liquid into a shallow container, then cover and put it in the freezer
3. An hour later, use a fork to scrape any ice that formed, then replace the cover and return to the freezer
4. After 2 hours, repeat step #3, then serve if the slush is uniformly icy
5. If the slush is still liquidy, repeat step #3 one more time before serving. Depending on your freezer the slush thickness, you may need to let the slush sit at room temperature for a few minutes before scraping and serving .
Banana Strawberry SorbetThis sorbet recipe is a simple, three-ingredient blend that can be stored in the freezer for future use. It can be enjoyed right after prep, when its texture is soft and mushy, or after extra freezing, when it’s firmer.
• 3 cups of sliced strawberries
• 2 cups of sliced bananas
• 1 lemon
1. Spread the sliced strawberries and bananas on a baking sheet and freeze. (For future sorbets, you can keep a bag of sliced fruit in the freezer ready to go)
2. After an hour (or longer), remove the strawberries and bananas then blend them with lemon juice until smooth
3. Serve the sorbet as is, or put it in the freezer to firm it up