Su miner

ILLUSTRATIO N BY IRINA KOREN

pleasures

Summer
foods
can be good
for your
youngsters.

Here are a few easy recipes that
have received "thumbs up"
from the Posner boys.

YOGURT SHAKE
• 1 very ripe banana

Flying High
For Healthy Snacks

ELLYCE FIELD SPECIAL TO THE JEWISH NEWS

ealthfiil, moder-
ate eating comes
naturally to Beth
and Steve Mar-
golin. Teaching
their three young daughters —
8-year-old Amy, 5-year-old Judy
and 2-year-old Rachel — health-

H

Ellyce Field is the Detroit News
Kid Stuff columnist and
author of Kids Catalog of
Michigan Adventures-Second
Edition, Wayne State
University Press. To order, call
(800) WSU-READ.

42 • summeR

1995 • STYLE

ful eating habits is a priority.
Mrs. Margolin reads labels,
cooks well-balanced meals and
offers her girls low-fat snacks. "I
buy pretzels instead of chips,
fruit-juice bars instead of ice
cream; and I keep lots of raisins
in the house. If the girls are go-
ing to have a donut, we make it
a special treat," Mrs. Margolin
says.
"Snacking is part of healthful
eating," explains dietitian and
nutrition counselor Gail F. Pos-
ner. "It's a legitimate part of our

intake and should make up at
least 20 percent of our daily calo-
ries."
Ms. Posner's secret to health-
ful snacking is based on moder-
ation, smart choices and a little
pre-planning.
"Snack food is often thought
of as being handy to grab. So
keep the junk food — potato
chips, candy, cookies and cake
— off the counter. Keep your
healthful snack foods on the
counter or in the front of the re-
frigerator and cupboard."

Keep these healthful snacks
within easy reach: veggies and
dip, fruit, low-fat yogurt and pud-
ding, bagels, unbuttered air-
popped popcorn and string
cheese. (See sidebar for more
healthful alternatives.)
"Be cautious about filling up
on empty calories," Ms. Posner
warns. Snackwell cookies, for ex-
ample, are low in cholesterol and
fat but offer little in the way of
nutrition.
With her own children, 8-year-
old Alan and 6-year-old Jeremy,

• 14 cup pineapple juice
• 1/2 cup low-fat vanilla
yogurt
• Ji2 cup raspberries,
strawberries or blueberries

Place all ingredients in a
blender and blend until
smooth. Makes two servings.

FRUITY PARFAITS

• 2 cups chopped pineapple
• 1 cup raspberries,
blueberries or strawberries
• 1 cup low-fat vanilla yogurt
• 1 medium banana, sliced
• cup raisins

In stemmed glasses (or equiv-
alent), layer pineapple,
berries, yogurt and bananas.
Sprinkle the top with raisins.

PIZZA CUTOUTS

• Lavash bread
• tomato sauce
• shredded low-fat
mozzarella cheese
decorations:
• mushroom slices
• green pepper slices
• tomato slices
• low-fat American
cheese slices
• pineapple slices
• raisins