All Natural Fruit Snacks

All Natural Fruit Snacks


4 cups fruit (I used a mix of strawberries, mango and peach)

1/2 cup fresh lemon juice

4 Tablespoons honey

1/4 teaspoon salt

1/2 teaspoon vanilla

6 tablespoons gelatin


Put all of your fruit into a blender and puree on low speed so you don’t get a bunch of air in the mixture.

Pour the blended fruit into a heavy bottomed sauce pan and turn the burner to high heat.

When the fruit starts bubbling, add the lemon juice, honey, vanilla and salt.

Very, VERY slowly, whisk in the gelatin.

Reduce heat and simmer for two or so more minutes.

Remove from heat and pour the mixture into a large glass dish.

Place the dish into the fridge and cool for at least 30 minute or until set.

Cut the fruit snacks into any shape you desire (you could even use a little cookie cutter).

Store leftovers in an airtight container…they won’t last long

Baked Dried apple slices

Baked Dried apple slices


Preheat the oven to 225°F. Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one). Arrange slices in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with cinnamon if using. Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling). Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to 1 week.

Blueberry Fool

Blueberry Fool

Serves 4

2 cups blueberries

2 tablespoons honey

3/4 cups heavy cream

2/3 cups yogurt (whole, either Greek or regular)

In a small pan over low heat, warm the berries with the honey and two tablespoons of water. Simmer for about five minutes, then crush loosely with a fork and let cool. When cool, combine with the yogurt in a bowl.

Whip the cream until thick. Then fold the whipped cream into the berries and yogurt. If you have time, let set in the fridge for an hour. If not, dig

Fall Fruit Bruschetta

Fall Fruit Bruschetta



1 teaspoon ground cinnamon

6 tablespoons sugar

Homemade or purchased graham crackers

3 tablespoons butter

2 ripe but firm Bartlett pears

Juice of 1 lemon

1/3 cup mascarpone cheese, room temperature

1/2 cup raspberries


Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 1 tablespoon butter. Sprinkle with 1/4 teaspoon cinnamon-sugar, and set aside.

Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/4 cup water, and swirl until caramel in pan is saucy.

Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.

Fruity Yogurt Fruit Leather

• 1 cup fruit puree
• 1 cup plain Greek yogurt

Blend fruit and yogurt together. Pour onto prepared silicone mat.
To dehydrate in the oven: Place oven on 200 degrees an cook for 5-6 hours.
To dehydrate in a dehydrator: Turn to 160 degrees and cook for 3-5 hours depending on your specific dehydrator.

Ladybugs on a stick

Ladybugs on a stick
ripe, Fresh California Avocado, seeded, peeled and mashed
¼ cup
prepared salsa, or to taste
celery stalks, washed and trimmed
small grape tomatoes, cut in half lengthwise
Top of Form
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Bottom of Form
Stir the salsa into the mashed avocado to combine.
Carefully fill the hollow in each celery stalk with the guacamole.
Nestle 3 grape tomato halves into the guacamole on each celery stalk.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly

Watermelon Strawberry Punch

Watermelon Strawberry Punch

Makes 3 Servings

We haven’t tried this yet with frozen pineapple, but we think a pineapple/watermelon combo would be awesome! Free into pop molds if you’re kids prefer the fruity mixture as a frozen treat.

3 cups diced seedless watermelon

1 cup frozen or fresh strawberries

1 tablespoon lime juice

1 tablespoon agave nectar


  1. Place the watermelon, strawberries, lime juice, and agave in a blender and blend until well combined. Pour into individual glasses, add a few ice cubes to each, and serve.

Nutrition Information per Serving

Holiday Apple-berry Sauce

Holiday Apple-berry Sauce


6 apples, peeled and cut into large chunks

1 cup fresh or frozen raspberries strawberries or a combination of both

3/4 cup all natural apple juice

½ teaspoon fresh lemon juice

¼ teaspoon ground cinnamon

1 teaspoon vanilla

Optional 1-2 teaspoons natural sweetener such as honey or pure maple syrup


  1. Bring all ingredients except vanilla and optional honey or maple syrup to a boil in a large saucepan. Reduce to a simmer, partially cover and cook for 25-30 minutes until the fruit mashes easily with a fork.
  2. Remove pan from heat. Let cool for 5-10 minutes and mash with a potato masher and stir in vanilla and optional natural sweetener. Serve warm, room temperature or chilled.
Berry Yogurt Muesli


1. -1 oz fresh organic raspberries
2. -1 oz fresh organic blueberries
3. -1 oz diced organic banana
4. -1 oz diced apples (small)
5. -4 oz organic vanilla yogurt
6. -3 tblsp organic granola
7. -1 tsp flax meal
8. -1 tsp honey


1. 1.Place the yogurt on a cup.
2. 2.Add the mixed raspberries, blueberries, banana and apples on top
3. 3.Add the granola and flax meal
4. 4.Top with the teaspoon of honey
Makes 1 serving

Blackberry Honey

Blackberry Honey
Makes 2 cups


2 pints fresh blackberries
2 cups honey
1 tablespoon lemon juice
1 teaspoon cinnamon


  1. In large saucepan, combine blackberries and honey. Crush slightly. Let stand 20 minutes to release juices. Add lemon juice and cinnamon. Bring mixture to a boil over medium heat and cook 10-15 minutes or until thick.
  2. Ladle into hot sterilized jars. (I run the jars, lids and seals through the dishwasher on high heat.)  If you want to store in pantry, process according to manufacturer’s directions.  If not, honey will keep in refrigerator for several weeks.
Cinco de Mayo Fresh Fruit Tacos

Cinco de Mayo Fresh Fruit Tacos

6 small corn tortillas
3 cups fresh of choice; strawberries, blueberries kiwi, bananas, Halos, etc.
1 cup plain Greek yogurt

2-3 teaspoons maple syrup or honey

½ teaspoon Pumpkin Pie Spice

½ teaspoon vanilla

1cup milk chocolate chips

  • Preheat oven to 350 degrees F. Line a baking sheet with foil, spray lightly with oil and set aside until ready to use.
  • Combine yogurt with sweetener of choice, pumpkin pie spice and vanilla. Set aside.
  • Place tortillas on prepared pan and sprinkle evenly with chocolate chips. Bake for 5-7 minutes until chocolate chips begin to melt.
  • Remove from oven and top each with fruits of choice and a dollop of yogurt. Fold over and serve ASAP.
Fruit Wands with Organic Coconut Chocolate Dip

Fruit Wands with Organic Coconut Chocolate Dip

Gluten Free, Vegan and Raw


Foodie Kids recommends utilizing organic, local ingredients whenever possible

Seasonal fresh fruits such as watermelon, strawberries, etc

Coconut oil and your favorite chocolate


Line a cookie sheet with foil or parchment and set aside until ready to use.

  1. Melt equal amounts of chocolate and coconut oil in a microwave safe bowl. Set aside until ready to use.
  2. Take small cookie cutters and cut fruits into assorted shapes of choice.
  3. Place fruits on 6-8 inch wooden skewers. Place each completed skewer on prepared cookie sheet and drizzle with homemade chocolate sauce.

Foodie Kids Serving Suggestions: Serve immediately or to create a chocolate “shell” on fruits, place in the refrigerator and chill 15 minutes prior to serving or store in fridge up

Watermelon Cupcakes

Watermelon Cupcakes
2 slices of watermelon (1 1/2 inches thick cut across the entire melon)
1 pint of cream (you can use heavy cream or coconut cream)
Cupcake papers (or silicone molds)

Using a round cutter, cut circles out of the watermelon. Trim to fit your cupcake papers or molds.
Place watermelon circles in the cupcake papers or mold. If using papers, use 2 papers for each cupcake.
Whip cream until very thick. Using a piping bag or whip cream dispenser, frost the cupcake in a circle motion.
Yield 16 mini cupcakes or 8 regular size cupcakes

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