Healthy Christmas Tree Snack

We're back! We had a great time--the only bummer was that I lost my camera at Disney World. Boo! I'll hopefully have another one before Christmas, so don't worry! Tomorrow we'll pick a winner for Marcia's book giveaway!
In the meantime, look what Heather over at Little Nummies shared! How cute is this??! These would be so cute on little salad plates at a Holiday dinner--and the kids can help make them!

Snap Pea Trees

Ingredients:
Snap Peas
Cheese
Pretzel Sticks

Directions:

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

Bonus idea: cut out cheese circles for ornaments and let your little one “decorate” the tree before eating it!

Pomegranate & Strawberry Chilled Soup

This is my family’s new favorite dish! The first time I made it last week, everyone wanted thirds, fourths, until it was gone--we've had it three times since then!:)Did you know that pomegranates have more antioxidant power than red wine or even white tea? Before buying an expensive red wine this holiday season, think about serving this elegant and delicious soup.
You can prepare this impressive dish in under 10 minutes! Serve it up in shot glasses or Pomegranate bowls (see video tutorial below) and you have one impressive appetizer or dessert. The best part? It’s low calorie and low fat. Eating well has never been more delicious!

It was such a success with my family that we served it as the first course at Thanksgiving Dinner and it was a hit with everyone.
Pomegranate & Strawberry Chilled Soup
Ingredients:
Juice from 2 large POM Wonderful Pomegranates (about 1 Cup)
Arils from 1 large POM Wonderful Pomegranate (about 1 Cup)
2 C. fat free half & half
1 ½ C. fresh strawberries, hulled
¼ c. orange Juice (juice from one orange)
½ c. Reduced fat sour cream
2 Tablespoons granulated sugar
3 Tablespoons fresh mint leaves, chopped

Directions:
Remove arils from 1 large Pomegranate. I have a couple favorite ways to get them out, but for this recipe, I want to keep the shells to make “soup bowls”. Here's a video tutorial on how to easily remove the arils & pulp to make your bowls:

To juice pomegranates, slice in half and juice them with a citrus reamer. Pour the mixture through a cheesecloth-lined strainer. Scrape the shells to remove any excess pulp and save to serve your soup in. If you’re short on time, you can substitute 1 C. POM Wonderful 100% Pomegranate Juice (found in the produce section at the grocery store).

Put all ingredients except arils into blender and process until well blended. Transfer to refrigerator until ready to serve. Pour soup into Pomegranate bowls and sprinkle 2-3 Tablespoons arils on top. If serving in shot glasses, fill and sprinkle arils to cover the top. Garnish with a fresh mint leaf. Makes 6 bowls.

Tinkerbell's Minty Pea Pops

We used to be all about Pink, but now we're all about Tink and all things Green! So, I'm in the kitchen creating some Tinkerbell fun (I figured I could use her picture since I don't sell anything on here:)). You don't need any special tools, you can use any ice cube mold or a mini-muffin pan.
Don't be fooled by these little treats--they're made of peas! I was seriously skeptical, I must admit, but my kids ate them ALL in one sitting! They taste like mint chocolate chip ice cream! These Minty Pea Pops are from the Toddler Cafe, Jennifer is a genius at fun, tasty, and healthy food for kids. Who knew that peas could be so de-licious?!

I happen to have these fun star molds from Fred. (You can also grab star-shaped ice cube molds at the dollar store in the summertime). But, like I said above, you don't need a special ice cube tray, and regular one will do or you can use a mini-muffin tin.

Tinkerbell's Minty Pea Pops from The Toddler Cafe
Ingredients:
• 8 ounces low-fat cream cheese (not nonfat), at room temperature
• 1/2 cup frozen petite green peas, defrosted (preferably unsalted)
• 1/4 cup sugar (scant)
• 1/2 teaspoon peppermint extract
• 2 tablespoons to 1/4 cup semisweet chocolate mini morsels
• wooden craft sticks or flexible straws
• Ice Cube tray or Mini-Muffin pan
• Ziploc Baggie

Directions:
Have ready 6 to 8 popsicle or wooden craft sticks or straws (I used straws cut into 3 pieces eacy) and a clean ice cube tray or mini muffin pan.
Combine the cream cheese, peas and sugar in a food processor or blender. Pulse/puree until smooth. Scrape down the sides as needed and add the peppermint extract; pulse or puree to mix well. Add the mini chocolate morsels by hand, stirring to combine. Transfer the mixture to a resealable plastic food storage bag; cut off 1/2 inch from a bottom corner of the bag and squeeze the mixture into the wells of the ice cube tray or muffin pan. Insert a popsicle/wooden stick into the center of each. Freeze the tray/pan for at least 3 hours or until firm (it actually works best if you let them freeze overnight).
When the pops are frozen, remove them from the molds and freeze in an airtight container for up to 1 month.