We are always very thrilled when we hear from our customers with their recipe ideas using our products.  We recently received an email from a very nice couple, Lucille and Ben of Petoskey, Michigan, with a recipe for a breakfast cookie. Your children will think you are “the best” for letting them eat cookies for breakfast.  Not only fun, but you can make ahead on the weekend, then keep in the refrigerator; serve with boxed milk or juice for an on-the-go morning treat.  It will be your (and our) secret — these are tasty and good for them, too!!

We thank Lucille and Ben for this great contribution to our recipe blog.

Ingredients:

1 large banana, mashed (1/2 cup)
1/2 cup chunky natural peanut butter
or regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular rolled oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp ground cinnamon
1/4 tsp baking soda
1 cup Brownwood Acres Dried Montmorency Tart Cherries

Directions:
Preheat the oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside.  In a large bowl stir together banana, peanut butter, honey, and vanilla.  In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda.  Stir the oat mixture into the banana mixture until combined.  Stir in dried cherries.

Using a 1 /4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.  With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2-3 /4 inch round about 1 /2 inch thick.

Bake, one sheet at a time, for 14 to 16 minutes or until browned.  Transfer cookies to wire racks to cool completely.  Store in an airtight container or re-sealable plastic bag for up to 3 days, or freeze for up to two months.  Thaw before serving.

Yield: 12 servings

Smoothies are so quick and easy to make.  You do not need a lot of items—whatever you have in the refrigerator or freezer will work.  Here are a few ideas for delicious smoothies, but feel free to mix and match.  I find smoothies are a great way to use fruit that is about to reach its expiration date.  If I can’t make the smoothie that moment, I put the fruit in a freezer bag to use in smoothies later.  A helpful hint:  Put the fruit in freezer bags in one cup servings, just the right amount for one smoothie.

Banana Split Smoothie

This tastes so much like a banana split.  Adding a little crushed ice makes it super cold and you it tastes like a banana split.  I LOVE this one !!!

1 cup frozen sweet cherries
1 Tbsp FruitFast Montmorency Cherry Liquid Fruit Supplement
1 small banana
1 cup chocolate soy milk (or enough to just cover the ingredients)
Crushed ice

Combine all ingredients in a blender; blend well.  ENJOY!!!
Yield:  2 servings

Substitutes:

1 cup berries (your choice, strawberry, blueberries, raspberries, or any combo)
1 Tbsp FruitFast Mixed Berry Liquid Fruit Supplement
1 cup non-fat chocolate milk

Pomegranate and Raspberry Smoothie

1 cup fresh or frozen raspberries
2 Tbsp lemon juice
4 Tbsp FruitFast Wonderful Pomegranate Juice (Place 4 Tbsp concentrate in a measuring cup—fill with water to make 1 cup)
2 small bananas
Crushed ice

Combine all ingredients in a blender; blend well.  Add a Tbsp FruitFast Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement to boost the health factor in these tasty treats.
Yield:  4 servings

Raspberry Smoothie

1 cup fresh or frozen raspberries
1 carton (6 oz) raspberry yogurt (regular or soy)
1-2 Tbsp FruitFast Red Raspberry Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)

Combine all ingredients in a blender.  Blend until smooth.   Again, FruitFast Liquid Fruit Supplements can be added for an additional healthy boost.
Yield:  2 servings

Variations:  substitute vanilla, lemon, lime or even peach yogurt.  Substitute FruitFast Wild Blueberry, Cranberry or Grape juice for the raspberry juice concentrate.

Cherry Smoothie

1-2 Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 carton (6 oz) non- or low-fat frozen vanilla yogurt
1/2 cup frozen pitted cherries
Ice cubes

Combine in a blend in a blender.
Yield: 2 servings

Variations:  Add 1 Tbsp FruitFast CherryFlex Liquid Fruit Supplement for an added healthy boost.   Use cherry yogurt for a triple cherry blast.

Pomegranate Strawberry Smoothie

1-2 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 carton (6 oz) non-fat yogurt
1 cup fresh or frozen strawberries
Crushed ice cubes

Combine ingredients in a blender.
Yield:  2 servings

Variations:  Add Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement for an extra healthy boost.   Substitute strawberry non-fat yogurt for extra berry flavor.

Strawberry Peach or Nectarine Smoothie

1/2 cup fresh or frozen strawberries
1/2 cup chopped fresh or frozen peaches or nectarines
1 carton (6 oz) vanilla, or peach flavored yogurt
1/2 cup orange juice
1 Tbsp FruitFast Mixed Berry Liquid Fruit Supplement
1 Tbsp honey (optional) for a sweeter smoothie add an additional 1-2 Tbsp.
Crushed ice

Combine ingredients in a blender; blend until smooth.
Yield:  1 serving

Breakfast Shakes;

Breakfast is the most important meal of the day.  No time, smoothies are a quick fix to this problem.  Helpful hint:  Measure ingredients the night before and keep them on the same shelf in the refrigerator so you can grab, blend and go!!!  Try these wonderful pomegranate morning shakes, or create your own.  Add protein powder or flax seed for additional benefits.   These make great morning breakfast for the little ones, as well.   What a delicious way to give them part of their five fruits a day.  The wonderful part about smoothies is you can add just about anything—carrots or spinach even.  Experiment with different flavors and soon smoothies will be your go-to on the go meal, or snack.

Pomegranate Morning On the Go Shake

1 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1/2 cup low-fat milk, or regular or vanilla soy milk
1 large banana
2 Tbsp sliced or slivered almonds
1 tsp honey
1 Tbsp Wonderful Pomegranate Liquid Fruit Supplement (optional)
Crushed ice

Combine all ingredients in a blender and put in a plastic cup; enjoy on your morning commute.
Yield:  1 serving

Pomegranate Blueberry Smoothie

1 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 cup fresh or frozen blueberries
1 carton (6 oz) non-fat blueberry yogurt
1 Tbsp Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement for additional boost (optional)
Crushed ice

Combine ingredients in a blender;  blend until smooth.
Yield:  1 serving

Variations:  Use soy blueberry or vanilla yogurt.  Add a banana.

Making those little ones feel special doesn’t take a lot of work.  This super simple recipe adapted from a recipe in the February 2009 issue of Fitness Magazine will put a big smile on your little one’s face.  Prepare ahead of time and stash these tasty treats in their lunch box or backpack for a pleasant tasty surprise.  This is also a great healthy party treat.

Purchase decorative valentine bags at your local dollar store.  For each bag of treats use the following recipe.

1 Tbsp dark chocolate chips
1 Brownwood Acres Dried Tart Cherries or Brownwood Acres Dried Wild Blueberries
1 Tbsp chopped walnuts
1/4 cup high-fiber cereal of your choice, such as Cherrios, Honey Nut Cheerios, or Kashi Heart to Heart Honey Toasted Oat (I like using the Kashi as it has heart-shaped oats).

Combine all ingredients, place in decorative bag, tie closed with ribbon or twisty tie.

Yield:  1 serving

Valentine’s Day without chocolate is just wrong.   This recipe for chocolate-covered homemade marshmallows takes only a few minutes of prep time.   Just make sure to allow time for the marshmallow to harden (several hours—to overnight).   This sweet treat is made a little healthy with the addition of FruitFast Liquid Fruit Supplements to the marshmallow mixture.

3 envelopes unflavored gelatin
1/2 cup cold water plus additional 1/4 cup water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 tsp salt
3 Tbsp FruitFast Liquid Fruit Supplement, your choice
1/2 cup confectioner’s sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
Cooking spray

Line an 8 or 9 inch square baking dish with wax paper or plastic wrap; spray with cooking spray.  Set aside.  (I used the sealable plastic wrap and that worked very well as the wrap adhered nicely to the sides of the baking dish.  Ideally the wrap or wax paper should hang over the side of the dish by about an inch).

In a medium size mixing bowl sprinkle gelatin over 1/2 cup cold water and soak for about 10 minutes.  Stir once or twice until the gelatin softens.

Combine sugar, corn syrup and 1/4 cup water in a medium saucepan.  Over medium high heat, stir the mixture until the sugar is dissolved.   Increase the heat to high and boil for 1 minute; continue stirring.

Pour the boiling sugar mixture over the gelatin.  Add the salt; using the whisk attachment of your mixer, beat, gradually raising the mixer speed from low to high.  Beat for approximately 7-10 minutes, or until mixture is thickened, white in color and greatly increased in volume (it is better to over beat the mixture).  Add the FruitFast Liquid Fruit Supplement and beat to incorporate.

With a spatula, and working quickly, scrape the marshmallow mixture into the prepared pan and spread evenly (lightly greasing the spatula helps).  Thoroughly coat a second sheet of plastic wrap or wax paper with cooking spray and pat down on the marshmallow surface. Let mixture sit for a few hours, or overnight.  Once cooled, (after a few hours) transferring to the freezer helps to solidify the mixture.

To cut and dip the marshmallows, sift 1/3 of the confectioner’s sugar onto a large clean cutting surface. Peel off the top sheet of plastic wrap or wax paper and invert the chilled mixture onto the sugared surface. Remove the pan and peel off the second sheet of plastic wrap or wax paper.

Sift the second third of the confectioner’s sugar over the top of the mixture. Using a sharp, lightly oiled knife, trim any uneven edges.  Evenly cut the slab lengthwise and crosswise.  Dust all the cut surfaces of the marshmallows with the remaining sugar to keep them from sticking together. Clean and re-oil the knife as needed.  Refrigerate mixture while prepping the chocolate for dipping.

In the top half of a double-boiler, place the chocolate pieces.  Fill the bottom of the double-boiler with water and bring to a boil.  Melt the chocolate, stirring constantly, until smooth and creamy.  Line two baking sheets with foil and coat with cooking spray.

Working with a small batch of marshmallows; keeping the remainder in the refrigerator, submerge one at a time in the chocolate.  Using a fork, or large toothpicks, turn and coat completely.  Lift the marshmallow out of the chocolate, tap and scrape against the edge of the pan to remove as much excess chocolate as possible.   Place on the prepared foil.  Continue until all marshmallows are coated.  Stir the chocolate occasionally to keep it blended. If it cools and stiffens, reheat, and continue dipping.

Refrigerate the dipped marshmallows about an hour or until the chocolate is thoroughly chilled and firm.  Using a butter knife, gently remove the marshmallows from the foil. Avoid using your fingers as they will mar the chocolate.  You can trim any uneven edges with a paring knife. Refrigerate in an airtight container until ready to serve.

Yield:  Approximately 64 pieces