If you have a fussy eater or a child who won't eat fruits or veggies, this info is for you! Know that you are not alone. Many children are picky eaters and may struggle with eating enough fruits and vegetables. Tips to encourage children to eat fruits and vegetables include making food fun, offering healthy ingredients, and letting children help prepare the food. One fun way to get children involved in the kitchen is by letting them create their own kabobs.
- There are a lot of different ways to make kabobs that include a variety of colors and food groups. Rainbow kabobs can be made with fruits and vegetables of varying colors. Create MyPlate kabobs using food from each of the five food groups like ham, cheese, cucumber, pineapple, and bread. Try pizza kabobs using a piece of bread, cherry tomato, and a cheese cube.
- A toothpick can be used to make small kabobs, and works well with small pieces of fruits and vegetables.
- Dip fruit kabobs in yogurt or a fruit dip, like the Tropical Fruit Dip.
- Raw fruits and vegetables can be a choking hazard for children, so be sure to choose small, soft pieces for toddlers and young children.
- For safety reasons, consider having children use a small straw or a stir stick in place of a wooden or metal skewer stick.
- 1 cup non-fat vanilla yogurt
- 1 (3.9 ounce) package instant coconut pudding mix
- 1 cup non-fat sour cream
- 1 cup non-fat milk
- 1 cup crushed pineapple, drained
- Wash hands with soap and water.
- In a medium bowl, stir together all ingredients until well blended. Cover and chill at least 2 hours.
- Serve with fresh fruit or graham crackers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Serving Size (1/8 of recipe):
- Calories 130
- Total Fat 1.5g
- Saturated Fat 1.5g
- Cholesterol 5mg
- Sodium 220mg
- Total Carbohydrates 27g
- Fiber 0g
- Total Sugars 16g, includes 0g Added Sugars
- Protein 3g
- Vitamin A 6%
- Vitamin C 3%
- Vitamin D 0%
- Calcium 10%
- Iron 0%
- Potassium 4%
Kids, MyPlate, United States Department of Agriculture (USDA)
This newsletter was reviewed by Carrie Miller and Tara Dunker.