Mother’s Day Dishes Little Hands Can Make


I consider myself to be “in the trenches of motherhood” because I am a working mother with two darling daughters. I know how tiring it is to have to think about what to cook for the family — morning, noon and night.

On Mother’s Day, what is it that most mothers do not want to do? Cook and clean. So, for one glorious day a year, moms, let your family do the cooking.

This special Mother’s Day treat needn’t ruin your diet, either. Here are some recipes your kids can cook that will fit into your eating plan — and will be tons of fun for them to make, too!

I Love You Toast

Celebrate Mother’s Day starting with saturated fat), 220 mg cholesterol, 1 g fiber, 143 mg sodium. Calories from fat: 51 percent. NOTE: 1/4 cup egg substitute can be substituted for the egg!

Fruit Kabobs

This is a colorful, fun way to sneak a serving or two of fruit into the brunch or dinner meal! Other fruits can be substituted for any of the kabob ingredients listed below.

2 kiwi, sliced in quarters
1 cup thick banana slices
1/2 cup seedless grapes
1 cup watermelon balls or cubes

  1. Put kiwi quarters, banana slices, grapes, watermelon balls, and marshmallows into separate serving bowls.
  2. Make 4 kabobs by sliding a series of kabob ingredients on a bamboo skewer; for example: a banana slice, then a grape, then a kiwi quarter, then a watermelon ball, and so forth.
  3. Arrange kabobs on a platter.

Makes 4 kabobs

Per kabob: 85 calories, 1.2 g protein, 21 g carbohydrate, .6 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g fiber, 3.5 mg sodium. Calories from fat: 6 percent.

Mini Strawberry Shortcake

Who doesn’t love biscuits, whipped cream, and strawberries? Put them all together and you’ve got an out-of-this-world treat — strawberry shortcake!

2 1/3 cups Bisquick reduced fat baking mix
1/2 cup lowfat milk
1 tablespoon canola oil
2 tablespoons corn syrup
Light Cool Whip or canned (pressurized) light whipped cream (amount optional)
1/2 cup powdered sugar
4 cups (about 2 baskets) strawberries

  1. Preheat oven to 425 degrees. Measure Bisquick, milk, oil, and corn syrup into large bowl and stir together until a soft dough forms. Knead about 8 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
  2. Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet. A grownup can bake the biscuits about 8-10 minutes or until golden brown.
  3. While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops using a plastic knife. Then, slice the strawberries with the plastic knife. Put them in a medium bowl and sprinkle with 1/2 cup powdered sugar.
  4. Split shortcakes with plastic knife. Top each half with sliced strawberries. Then top each half with a dollop of light dessert topping or light whipped cream.

Makes 10 mini strawberry shortcakes

Per serving: 164 calories, 3 g protein, 31.5 g carbohydrate, 4 g fat, 1 mg cholesterol, 1 g fiber, 362 mg sodium. Calories from fat: 22 percent. (2 tablespoons of pressurized canned whipped cream adds 20 calories,2 gram fat, 1 g saturated fat, and 4 mg cholesterol to each serving).