(Family Features) The cold chill of winter may have you feeling trapped indoors with nothing to do and nowhere to go, but fun activities fit for the whole family can add excitement and chase away those wintertime blues. Paired with an appetizing snack, at-home crafting provides a relaxing way to keep your mind and body moving.

Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rind-smile snowmen to handheld snacks.

When this year’s first snowfall offers a canvas for creativity and entertainment, gather your loved ones to make this Watermelon Snowman. Fresh-cut and personal-sized watermelons are the predominant options in wintertime, and they’re perfect for putting together this festive work of art. All you’ll need is a collection of kitchen knives, an ice cream scoop, melon ballers, skewers, some decorative “clothing” and blueberries for a fruit salad served right out of the snowman.

While you’re hard at work, ease your appetite with a quick and easy snack like Watermelon Glazed Meatballs. Start with a homemade watermelon puree mixed with barbecue sauce then saute frozen meatballs and top with the sweet glaze for a perfect wintertime treat. Along with delicious taste, watermelon is also a nutritious hydration source, which is just as important in winter as during warmer months, and provides an excellent source of vitamin C with 25% of the daily recommended value in each 2-cup serving to support immunity.

These tasty morsels also make for a simple, shareable appetizer while hosting throughout the season. Just lay them out on a serving tray and pop toothpicks into each meatball so guests can grab and go while mingling.

To find more family-friendly crafts and sweet snack ideas, visit Watermelon.org.

Watermelon Snowman

• Kitchen knives
• 1 round seedless watermelon
• 2 personal-sized watermelons, one larger than other
• ice cream scoop or large spoon
• melon baller
• mini melon baller or paring knife
• blueberries
• large wooden skewers

• y-shaped sticks
• scarf
• hat

1. Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
2. Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
3. Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
4. Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
5. On platter, using large wooden skewers, connect all three watermelons.
6. Insert y-shaped sticks in middle watermelon for arms.
7. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

Watermelon Glazed Meatballs

Servings: 8

Watermelon Puree:

• 1 fresh watermelon

• 2 tablespoons vegetable oil
• 24-36 frozen prepared mini meatballs
• 1 cup prepared barbecue sauce
• 1 cup watermelon puree

1. To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
2. In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil.
3. Saute mini meatballs until browned and hot. Reduce heat to low.
4. Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.

Source:

National Watermelon Promotion Board

(Culinary.net) If you ever find yourself craving something healthy and easy to make, you’re not alone. Maybe you are constantly on the go, chasing after little ones or just started a new job. Whether you’re on the move or relaxing at home, smoothies are a simple way to add nutritious ingredients to your diet.

From strawberries and mangos to blueberries and more, there are almost limitless smoothie options. You can use different combinations of greens and textures or even add something savory like peanut or almond butter.

This Blueberry Banana Smoothie is simple with just a couple basic directions and gives you the energy you need to finish out your day strong.

It has 1 cup of spinach, which is full of iron and vitamins, frozen bananas and blueberries to fill up your fruit intake for the day and berry yogurt to add a hint of dairy and some sweetness to your drink.

Garnish your finished product with fresh blueberries for some extra flair. With chia seeds for added texture, this smoothie is perfect for breakfast or even an afternoon snack.

Find more healthy recipes at Culinary.net.

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Blueberry Banana Smoothie

Servings: 2

• 1          cup spinach
• 1/2       cup water
• 2          tablespoons apple cider vinegar blend
• 1          tablespoon almond butter
• 1/2       cup bananas, frozen
• 1/2       cup blueberries, frozen
• 1          tablespoon chia seeds
• 1/4       teaspoon ground cinnamon
• 1/4       teaspoon minced ginger
• 1/2       cup berry yogurt
• fresh blueberries, for garnish (optional)

1. In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth.
2. Pour into two glasses and garnish with fresh blueberries, if desired.

(Family Features) Road trips, outdoor adventures and relaxing by the pool are some of summer’s most popular activities, and all can be more enjoyable by adding favorite snacks to the mix. Next time you bask in the summer sun, bring along some tasty pecan snacks that allow you stay on track with wellness goals without sacrificing those snack-time delights.

Whether you enjoy their natural sweetness straight from the bag or add them to your go-to recipes, pecans are among the lowest in carbs and highest in fiber of tree nuts, an option that’s perfect for snacking. In fact, each ounce of pecans includes 3 grams of plant-based protein and 3 grams of fiber to go with 12 grams of “good” monounsaturated fat and only 2 grams of saturated fat.

Curb your snack cravings with a savory option like Buffalo-Pecan Pimento Cheese Dip with veggies and crackers, or if something sweeter tempts your taste buds, dive into a tangy treat with these Mini Pecan Lemon Berry Tarts.

Visit AmericanPecan.com for more snacking tips and recipes.

Mini Pecan Lemon Berry Tarts

Total time: 22 minutes
Servings: 24

Mini Pecan Crusts:

• Nonstick cooking spray
• 2          cups pecan pieces
• 1/4       cup butter, melted
• 2          tablespoons sugar

Lemon Filling:

• 1/2       cup lemon curd
• 1/2       cup blueberries, raspberries or combination
• powdered sugar, for dusting (optional)

1. To make mini pecan crusts: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
2. In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
3. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
4. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
5. To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

Buffalo-Pecan Pimento Cheese Dip

Total time: 15 minutes
Servings: 30

• 1          cup raw pecan pieces
• 1/2       pound (2 cups) sharp cheddar cheese, freshly grated
• 1          jar (4 ounces) sliced pimentos
• 2          tablespoons red hot sauce
• 2          tablespoons mayo
• 1          teaspoon kosher salt
• 1/2       teaspoon fresh cracked pepper
• 1          tablespoon chives, freshly chopped
• veggies, for serving
• crackers, for serving

1. Preheat oven to 350 F.
2. On baking sheet, spread pecans and roast 8-10 minutes, or until golden brown and fragrant, tossing once halfway through. Remove from oven and set aside to cool completely.
3. In bowl, combine cheddar cheese, pimentos with juice, hot sauce, mayo, salt and pepper. Stir until combined. Add 3/4 of pecan pieces and mix until combined.
4. Place dip in serving bowl and top with remaining pecan pieces and freshly chopped chives.
5. Serve with veggies and crackers.

Source: American Pecan Council

To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.

They receive gifts, get to have fun with their friends and family, and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.

It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.

At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.

It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy clean up.

To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.

Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color. It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.

Find more fun celebration recipes at Culinary.net.

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Watch video to see how to make this recipe!

Fruity Sprinkles Smoothie

Servings: 4

• 1          cup frozen blueberries
• 2          cups frozen strawberries
• 1          cup frozen mango
• 1 1/2    cups milk
• 1          carton (6 ounces) vanilla yogurt
• whipped cream
• sprinkles

1. In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
2. Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.

This summer, get a little wild in the kitchen and make something different. It’s alright to mix up the seasonal menu now and again by creating dishes out of the ordinary as a change up from the usual warm-weather favorites.

It’s true for many fruits that the summer months are their ideal season. However, eating fruit plain can be boring and bland on a hot day.

This summer, when heading to an event like a family reunion, picnic or just a day at home, try making this Oh-So-Berry Cobbler.

It’s served warm and is a perfect sweet treat when berries are at their freshest. Full of summer goodness, it’s a treat for everyone to enjoy with strawberries, blackberries, blueberries and a splash of lemon juice served with ice cream.  

To make this Oh-So-Berry Cobbler, combine strawberries, blackberries, blueberries and lemon juice in a mixing bowl. Add cornstarch and mix again until the berries are coated.

In a separate mixing bowl, combine flour, baking powder and salt.

In a mixer, add butter, brown sugar, vanilla extract then gradually add flour mixture. Mix until crumbles form.

Add fruit to a baking pan and cover with crumble mixture. Bake at 350 F for 30-40 minutes.

Next time you’re thinking about grabbing a fruit tray from the supermarket for an upcoming gathering, think again. This cobbler is the perfect addition to any party menu or special occasion.

Find more summer recipes at Culinary.net.

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Oh-So-Berry Cobbler

Servings: 8

• 2          cups strawberries, sliced
• 2          cups blackberries
• 2          cups blueberries
• 2          tablespoons lemon juice
• 3          tablespoons cornstarch
• 2          cups flour
• 1          teaspoon baking powder
• 1          teaspoon salt
• 1          cup butter, softened
• 1 1/2    cups brown sugar
• 2          teaspoons vanilla extract
• nonstick cooking spray
• ice cream

1. Heat oven to 350 F.
2. In large bowl, mix strawberries, blackberries and blueberries then add lemon juice and cornstarch; mix to combine. Refrigerate 20 minutes.
3. In medium bowl, whisk flour, baking powder and salt. Set aside.
4. In bowl of stand mixer, beat butter, brown sugar and vanilla extract on medium speed until blended. Gradually add flour mixture until crumbles form.
5. Spray 9-by-13-inch baking dish with nonstick cooking spray.
6. Pour berries into bottom of dish. Top berries with crumbles.
7. Bake 30-40 minutes, or until lightly browned.
8. Serve with ice cream.

(Family Features) When time is short and your family is hungry, you can turn to Honest Earth Mashed Sweet Potatoes from the potato experts at Idahoan. With no artificial colors, flavors or preservatives, they are made with simple ingredients, including sweet potatoes, brown sugar and real butter. They’re a good source of vitamin A and rich in fiber, antioxidants and minerals, including potassium and iron, making them a perfect addition to nutritious family meals.

As the first product of its kind, Honest Earth Mashed Sweet Potatoes save precious prep, cook and cleanup time because they come ready to heat in just 60 seconds right in their convenient, microwavable pouch. That means your family can say “good morning” to a creative breakfast like Sweet Potato Waffles with Whipped Cream and Berry Compote in just a matter of minutes.

As dinnertime draws near, turn to an American classic and the nostalgic taste of comfort food – Sweet Potato Casserole with Pecans and Toasted Marshmallows – to warm you and all your loved ones from the inside-out. Requiring just a few ingredients, it’s an ideal solution for busy weeknights when you need a shortcut that doesn’t sacrifice quality or taste.

For more information and time-saving recipe ideas, visit Idahoan.com/sweet.

Sweet Potato Waffles with Whipped Cream and Berry Compote

Yield: 4 large waffles

• 1          cup all-purpose flour
• 1          tablespoon baking powder
• 1/4       teaspoon salt
• 3          eggs, separated
• 3/4       cup 2% milk
• 1          pouch Honest Earth Mashed Sweet Potatoes
• 2          tablespoons vegetable oil, plus additional for brushing on waffle iron, divided

Berry Compote:

• 1          cup raspberries
• 1          cup blackberries
• 1          cup blueberries
• 2-3       tablespoons granulated sugar
• 1          dash lemon zest or juice

1. Preheat waffle iron to medium heat.
2. In medium bowl, whisk flour, baking powder and salt.
3. In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth.
4. Add flour mixture to egg and milk mixture; blend until no clumps remain.
5. In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter.
6. Using pastry brush, oil waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.
7. To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.

Sweet Potato Casserole with Pecans and Toasted Marshmallows

Servings: 2

• 1/4       cup chopped pecans
• 1          pouch Honest Earth Mashed Sweet Potatoes
• nonstick cooking spray
• 1 1/2    cups miniature marshmallows

1. Position oven rack in upper one-third of oven. Preheat oven to 350 F.
2. In blender, blend pecans into sweet potatoes.
3. Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.

Source: Honest Earth

(Family Features) Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.

To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.

Holiday Watermelon Cutouts

Recipe courtesy of the National Watermelon Promotion Board

• 1/2       watermelon, cut into 1/2-inch thick disks
• vanilla frosting or yogurt
• sprinkles, for decorating

1. Using holiday cookie cutters, cut shapes out of watermelon disks.
2. Decorate watermelon shapes with yogurt.
3. Top with sprinkles.

Watermelon and Blueberry Cheesecake

Recipe courtesy of the National Watermelon Promotion Board
Servings: 12

Cheesecake:

• Nonstick cooking spray
• 1/3       cup graham cracker crumbs (2 graham crackers)
• 24        ounces fat-free cream cheese, at room temperature
• 8          ounces low-fat cream cheese, at room temperature
• 1          cup white sugar
• 3/4       cup no-calorie sugar substitute
• 3/4       cup fat-free half-and-half
• 1/4       cup fresh lemon juice
• 2          tablespoons lemon peel, finely grated
• 2          teaspoons vanilla extract
• 1 1/2    cups liquid egg substitute (equivalent of 6 eggs)

Watermelon-Blueberry Sauce:

• 3          cups watermelon juice, with pulp
• 6          teaspoons cornstarch
• 6          tablespoons lemon juice
• 3          tablespoons sugar
• 3          tablespoons no-calorie sugar substitute
• 1-1 1/2             teaspoons lemon extract
• 2          cups diced watermelon
• 3          cups blueberries

1. To make cheesecake: Preheat oven to 350 F.
2. Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
5. To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
6. To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

Source: National Watermelon Promotion Board

(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.

Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.

Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.

Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.

Watch video to see how to make this recipe!

 Blueberry Cake Donuts

• 1          cup cake flour
• 2          cups all-purpose flour
• 1          teaspoon baking soda
• 2          teaspoons baking powder
• 1/3       cup butter, softened
• 1           cup sugar
• 1/4       teaspoon salt, divided
• 2          teaspoons vanilla extract, divided
• 2          eggs, plus 1 egg yolk
• 1          cup buttermilk
• 2          cups blueberries
• 2-4       cups powdered sugar
• 1/2       cup milk

1. Heat oven to 350 F.
2. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
3. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
4. Remove bowl from stand mixer, add blueberries and stir until combined.
5. Fill piping bag with batter. Fill mini donut pan cavities about halfway.
6. Bake 8-10 minutes. Cool completely.
7. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
8. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

(Family Features) Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. Getting creative and taking cues from some beloved characters may be all it takes for families to explore produce in a new way and discover how delicious, satisfying and enjoyable fresh fruits and vegetables can be.

A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.

Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.

An initiative from Dole, in collaboration with Disney and Pixar’s Monsters, Inc., is helping to take the scare out of specialty fruits and vegetables and widen America’s produce horizons. That’s because, like a good book or the characters in a beloved film, you can’t judge a fruit or vegetable by its appearance; nature’s true beauty often lies within.

The campaign offers character-inspired recipes, serving suggestions, digital and social activations, family-friendly activities, fun trivia and influencer partnerships that celebrate the not-so-scary world of the planet’s more unusual fresh bounty.

One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.

These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie and Chicken Stuffed Roz Heads, which call for green grapes, celery, avocados, strawberries and blueberries.

Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Chicken Stuffed Roz Heads

Prep time: 15 minutes
Servings: 3

• 1          cup cubed, cooked chicken breast
• 1/2       cup DOLE® Green Grapes, halved
• 1/4       cup chopped Dole Celery
• 1/3       cup nonfat plain Greek yogurt
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1 1/2    Dole Avocados, halved, pitted and peeled
• 6          whole-wheat pretzel twists
• 18        whole-wheat pretzel sticks
• 1          Dole Strawberry, sliced
• 3          dried, sweetened blueberries

1. In bowl, stir together chicken, grapes, celery, yogurt, salt and pepper.
2. Scoop three equal portions onto serving plate. Shape each into oval.
3. Top each with upside down avocado half.
4. Decorate each avocado half to resemble Roz’s face. Using sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off double loop section of each pretzel twist and discarding or enjoying as snack, keeping single loop portion, which will become one lens. Two lenses are needed per Roz Head.
5. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into top of each avocado to form hair. Add strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.

Green Slime Nacho Cups

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

• 1          green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
• 1 1/2    teaspoons canola oil
• 1/4       teaspoon salt, divided
• 1          Dole Avocado, halved, pitted and peeled
• 1          tablespoon lime juice
• 1          clove garlic, minced
• 1/2       cup thinly shredded Dole Purple Cabbage

1. Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
2. Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
3. Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
4. Serve slime nacho cups with plantain chips.

Slippery Slimy Smoothie

Prep time:10 minutes
Servings: 2 (8 ounces each)

• 1/2       cup DOLE® Spinach
• 1          Dole Banana, peeled and frozen
• 1/2       cup Dole Green Grapes, frozen
• 1/3       cup cucumber, diced
• 1/2       cup Dole Pineapple
• 1/2       cup unsweetened vanilla almond milk
• 1/2       cup nonfat plain Greek yogurt
• 5          ice cubes

1. In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
2. Pour smoothie into two glasses and serve.

©2020 Disney/Pixar (Roz)

Source: Dole

When snack time comes calling, turning to an easy option that’s ready to go in your refrigerator is perfect for life’s busy moments.

These Mini Fruit Cups require just a handful of common ingredients and can be refrigerated until cravings strike for something sweet.

Find more snack ideas at Culinary.net.

Watch video to see how to make this recipe!

Mini Fruit Cups

Serves: 24

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) sweetened condensed milk
• 1/3       cup lemon juice
• 1          teaspoon vanilla extract
• 24        prebaked mini tart crusts
• assorted fruit, for garnish (optional)

1. In large mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add lemon juice and vanilla extract; continue mixing until blended.
2. Spoon cream cheese mixture into prebaked mini tart crusts. Top with assorted fruit, as desired.
3. Refrigerate 2 hours before serving.