Kid Friendly Recipes

Juice Jelly Cubes

Even if you’re wary of those red and green mystery “fruit” powders, you can still give your kids the jiggly treats they want. The trick is to use a juice with ingredients you approve of and set it in a plain gelatin. These cubes are not only healthier, but they’re also just as easy to make as the boxed stuff.

Pour 1/2 cup of juice in a bowl and sprinkle gelatin over it. While this sits, heat the remaining juice to boil (can do this in the microwave for 2 to 3 minutes). Pour hot juice over juice and gelatin mixture and stir, adding in extra sugar if desired. Pour mixture into the bottom of a loaf pan and chill for three hours, or until firm. Cut into squares.

Kids can help: Measure, mix
Extras: Pour mixture into miniature or regular-sized muffin tins for different shapes.

Recipe from Deb Perelman at Smitten Kitchen.

Fruit with Creamy Dip

This tangy-sweet dip could be used for any number of fruits or berries, and the cherry stems make dipping extra fun.

Stir sour cream, brown sugar and cinnamon together in a bowl. Rinse cherries and arrange them for dipping.

Kids can help: Mix ingredients, wash fruit
Extras: Use yogurt instead of sour cream, use apple or pear slices, strawberries or other berries if they’re in season

Recipe Courtesy of & Smitten Kitchen

Zucchini Muffins

Into a large bowl mix:

  • 2 cups all purpose flour
  • 1 cup brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. allspice
  • 1/2 tsp. salt

Stir in:

  • 2 cups grated zucchini
  • 1 apple peeled, cored and grated

In another bowl, beat

  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup oil (vegetable or canola)

Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. (Note: If you are using muffin liners you may need to spray with cooking spray to prevent the muffins from sticking to the paper.) Bake at 350° for 20 minutes.

Recipe Courtesy of

Jam and Graham Cracker Cheesecake

I have yet to meet a kid who didn’t like cheesecake, and I have yet to meet a parent who wasn’t terrified of having one at arm’s reach. This snack is the perfect way for everyone to have the taste they want without the fat and calories of a whole slice.

  • 3 ounces of cream cheese, softened for 10 seconds in the microwave
  • 3 tablespoons strawberry jam
  • A few sheets of graham crackers, broken into squares or rectangles

Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.

Kids can help: Break up grahams, stir cream cheese and jam
Extras: Use different flavors of jam, top with a slice of fresh strawberry

Recipe Courtesy of

Gone Fishing

Provide carrot sticks, a bowl of veggie cheese dip and a plate of rainbow goldfish. Let the kids dip the carrot (fishing pole) into the cheese (bait) and then “catch” the fish

Recipe Courtesy of

Baked Sweet Potato Fries

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 Servings
Serving size: 4 or 5 wedges

You’ll Need:

Preheat the oven to 425°F. Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges.
In a small bowl, combine the oil, chili powder and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush with the oil mixture. Lay the potatoes flesh side down on the pan and put the pan in the oven.
Cook until potatoes, turning once, until soft, 20 to 25 minutes. Remove the pan from the oven and season with remaining1/2 teaspoon salt. Let the wedges cool for a bit, and serve warm.
For dunking, ketchup always works (at 15 calories per tablespoon) or try a squeeze of fresh lime juice for a British chips-and-vinegar effect.

Nutrition Information (per serving):

Recipe Courtesy of & Allison Fishman’s You Can Trust a Skinny Cook