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Healthy Picnic Food Ideas

Lighten up your summer outings with these healthy picnic recipes and tips.
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Healthy Picnic Food Idea No. 7: Sweet Indulgences

Dessert is a must at a picnic, and who can resist summer delicacies like berries, cherries, and peaches? A colorful fruit platter or fruit salad is sure to satisfy even the most discerning sweet tooth. Most kids (adults, too) also love diving into big wedges of juicy watermelon. 

If you must have cookies, brownies, or cupcakes, keep the portions small. If cake is on the menu, make it an angel food cake topped with fresh berries and a dollop of light whipped topping.

Two More Tips

Finally, to make the most of your summer picnic:

Be Safe. Make sure your picnic food arrives safely by tightly packing cold food into one cooler and drinks in a separate cooler. Keep both coolers in the shade.

Be Active. Enjoy the fresh air.  Being outdoors is a great chance to include some exercise and burn some calories.  Take a hike, toss a Frisbee or football, play baseball, canoe, or plan a fun game for the whole gang.

Healthy Picnic Food: Recipes

For your next picnic, Guttersen suggests the following recipes from her Sonoma Diet Cookbook:

Confetti Summer Salad

WebMD Weight Loss Clinic members: Journal one serving as 1/4 cup starchy foods and legumes without fat + 1/2 cup vegetables without added fat.

Prep: 30 minutes; chill: 4 to 24 hours.

4  medium ears fresh corn or 2 cups frozen whole-kernel corn, thawed
4  baby zucchini, thinly sliced, or 1⁄2 of a small zucchini, halved lengthwise and thinly sliced (1⁄2 cup)

2  medium tomatoes, seeded and chopped
2  green onions, sliced
1  medium yellow bell pepper, seeded and chopped
1  medium red bell pepper, seeded and chopped
1⁄2 cup bottled clear Italian salad dressing (such as Newman’s Own brand)
1⁄4 teaspoon cayenne pepper (optional)
Fresh thyme (optional)

If using fresh corn, in a covered large saucepan cook ears of corn in a small amount of boiling water for 4 minutes. Drain; rinse with cold water to cool. When cool enough to handle, cut corn from cobs (you should have about 2 cups corn kernels).

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