After-School Snack Ideas - cooking recipe

Ingredients

None None FOR THE CHEESY MUFFINS
1 cup self-rising flour
1 cup grated low fat Cheddar cheese
4 slices low fat ham, diced
1 small zucchini, grated and squeezed of excess moisture
2 tbsp chopped garlic chives
3/4 cup milk
None None FOR THE FRUIT SMOOTHIE
None None Your favorite fruit, such as a banana, mango or 1 cup fresh or frozen berries
2 tbsp honey
2 tbsp yogurt
2 tbsp oat bran
2 cups low fat milk
None None FOR THE FRUIT DIPPERS
None None Selection of fresh fruit, such as apple, orange wedges, bananas and clusters of grapes
None None Low fat yogurt
None None FOR THE QUESADILLAS
None None Fillings of your choice, such as ham, chicken, cheese, corn, green onions, tomato and canned pineapple
2 None flour tortillas
None None Toppings of choice, such as guacamole, sour cream or salsa

Preparation

For the cheesy muffins, preheat the oven to 425\u00b0F. Grease a 12-cup muffin pan with no stick cooking spray. Sift the flour and a pinch salt into a large bowl. Add the cheese, ham, zucchini and chives and mix well. Pour in the milk and fold until just combined. Spoon into the muffin pan. Bake for 12-15 mins or until the top springs back and muffins are golden. Cool in the pan for 5 mins before turning out onto a wire rack to cool.
For the fruit smoothie, combine your favorite fruit with the honey in a blender or food processor. Add yogurt, oat bran and milk. Process until smooth. Serve cold in tall glasses. This will be enough to serve 2-3 hungry kids, but it won't spoil their appetites.
For the fruit dippers with yogurt sauce, cut up a selection of fresh fruit of choice. Serve with a tub of your favorite low fat flavored yogurt.
For the quesadillas, place a variety of fillings between two tortillas. Toast in a sandwich press until heated. Cut into wedges. Serve with topping of choice.