Seahawks nutrition consultant Michele Clarke-Mason is here with a healthy snack option for kids and parents alike for the summer months ahead!
Double Dipped Strawberries
Strawberries are a great source of Vitamin C and antioxidants. Seattle's local strawberry season is in June, when the smaller, super-duper red local berries appear for only a couple of weeks in farmer's markets and grocery stores. Kids can use California berries other times of the year.
- One pint strawberries, washed with tops kept on
- One pint vanilla Greek yogurt
- 3/4 cup toasted almonds, ground in a food processor, blender or a zipper bag and rolled with a rolling pin.
Place yogurt in a bowl wide enough to dip strawberries in. Place ground almonds in a second bowl or pie tin. Holding strawberry by it's green top, dip it into the yogurt, coating it 3/4 of the way to the top. Then roll in the ground almonds to cover the yogurt. Repeat with remaining berries. Left over almonds can be stirred into left over yogurt for an additional snack, also great to spread on toast.
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