EA S Y, CHEES Y HOM EM A DE P I ZZA SERVES 8
Healthy homemade pizza crust and sauce are easier than you think! Here, the crust lets you sneak whole-wheat flour and flaxseeds into a kids’ favorite, while the 3-ingredient sauce keeps things simple and healthful. For extra slumber-party fun, prepare the dough and sauce, then put the toppings in bowls so kids can decorate their own pies. Just be sure to have extra veggies available so they can snack while they create.
STRAWBERRY “ICE CREAM” CAKE
1 1 2 1
Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch. 15 5 1 1 2
1 cup all-purpose flour 1
full graham crackers waffle cones 20-oz. bag whole frozen strawberries 32-oz. container honey-flavored Greek yogurt Tbs. honey
1 1 1
1 1 1
Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
5 Stir together yogurt and honey. Set aside. 6 Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving. PER SLICE 250 CAL; 6 G PROT; 8 G TOTAL FAT (5 G SAT FAT); 39 G CARB; 10 MG CHOL; 107 MG SOD; 2 G FIBER; 25 G SUGARS
80 MARCH 2016
FOOD STYLIST: NANCY ZAMPARELLI; PROP AND SET STYLIST: NICOLE DOMINIC
4 Bring strawberries to a simmer in small saucepan over medium heat.
tsp. olive oil clove garlic, minced (1 tsp.) 24-oz. can crushed tomatoes
crumbly and moist. Transfer to bowl.
Tbs. olive oil, plus more for coating bowl
1 Line 9-inch springform pan with parchment paper, and set aside. 2 Pulse graham crackers in food processor with 1 to 2 tsp. water until 3 Pulse waffle cones in food processor until crumbly. Transfer to
0.25-oz. pkg. active dry yeast tsp. sugar cups whole-wheat flour cup ground flaxseeds or flaxseed meal
cup part-skim shredded mozzarella cheese cup broccoli florets, cut into ½-inch pieces small orange bell pepper, cut into ½-inch pieces (1 cup) 1 cup cherry tomatoes, halved 8 basil leaves, optional