#238- Healthful Cooking with Kids

Carol Anne Pock makes a return visit with her daughter Jackie and niece Jennifer to talk about the benefits of incorporating tofu into your diet, with recipe suggestions such as tofu deviled eggs, wonton-cranberry dip, and tofu smoothies. If you would like information about these recipes, please inquire at www.loveyourhealth.com.

On the second half of the show, Carol has two young helpers, Alex and Catie, joining her to assemble and enjoy mini fruit tartlets. A healthy meal does not have to be bland and boring---for kids or adults!

Blueberry & Raspberry White Chocolate Tartlets

Serves 6; 1 tart each

1 (3.3-ounce) package white chocolate instant pudding

1 3/4 cups milk

6 tablespoons seedless raspberry jam

6 mini graham cracker pie shells

1/2 cup blueberries

1/2 cup raspberries

3 squares white chocolate, melted

Prepare white chocolate instant pudding according to package directions using 1 3/4 cups milk. Spoon 1 tablespoon of the seedless raspberry jam into the bottom of each mini graham cracker pie shell. Spoon the pudding mixture over the raspberry mixture in each pie shell, filling just to the top. Arrange blueberries and raspberries decoratively over the top. Reserve, covered, in the refrigerator. To make garnish, place white chocolate squares in a microwave-safe container and heat in microwave on low (defrost) setting for 1 1/2 minutes. Stir, then heat for an additional 1 1/2-2 minutes, until melted; do not burn. Line a cookie sheet with foil. Using a spatula, spread the melted white chocolate over the foil in a thin layer. Place in freezer for at least 5-10 minutes (or in the refrigerator for at least 20 minutes). When ready to serve the tarts, carefully break the chocolate into small irregular pieces and insert the pieces into the top of the tarts to garnish.

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