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    Fun and Kid-Friendly Recipes continued...

    With a grownup helping:

    • In a blender, combine canola oil, egg, egg substitute, milk, flours, sugar, salt, and cinnamon (if desired). Blend on medium speed until batter is smooth (1-2 minutes).
    • Heat a skillet until very hot. Coat with nonstick cooking spray. For each pancake, drop 1/8 cup of batter into skillet. When the edges brown lightly (about 30 seconds), use a spatula to flip the pancake over and cook the other side another 30 seconds. Remove the pancakes to a plate and repeat with the remaining batter. For super-large pancakes, use 1/4 cup of batter instead of 1/8 cup.
    • Scoop a little jam onto each pancake, then sprinkle powdered sugar over the top with a sifter (if desired).

    Yield: 5 servings

    Per serving: 233 calories, 11 g protein, 33 g carbohydrate, 6.5 g fat, 3 g fiber, 55 mg cholesterol, 319 mg sodium. Calories from fat: 26%.

    Mini Pavlovas

    WebMD Weight Loss Clinic members: Journal as 1 portion light dessert + 1 portion fresh fruit.

    This dessert was created for Anna Pavlova, one of the world's best-known ballerinas, while she was performing in New Zealand. Anna's Russian parents were poor and she was a frail and sickly child, but she was determined to become a ballerina -- and boy, did she! She is credited with making ballet a very popular art form.

    3 egg whites
    1 teaspoon vanilla
    1/4 teaspoon cream of tartar
    Dash salt
    1 cup sugar
    4 cups peeled and sliced mixed fruit, such as kiwi, strawberries, or peaches
    1 1/2 cups pressurized whipped cream (or sweetened whipped cream)

    • Put the egg whites in a large bowl and let stand for about 1 hour. Meanwhile, cut a brown paper grocery bag so you can use it to cover a thick cookie sheet. Use a pencil and ruler to draw eight, 3-inch circles on the paper.
    • Preheat the oven to 300°. Add the vanilla extract, cream of tartar, and salt to the egg whites. With an electric mixer, beat on medium speed till soft peaks form. Add the sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and the sugar is almost dissolved (about 7 minutes).
    • With a pastry tube (or using a spoon), pipe the meringue onto the circles on the paper, building up the sides to form 8 shells.

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