Making summer snacks portable and healthy

(NEWS CENTER) -- Making summer snacks portable is easy with mason jars. The mason jars are well proportioned for kids and don't break easily. Chef Erin Dow makes her summer snacks in mason jars often because she said it is easy for her kids to grab a snack in the fridge.

Dow showed the Morning Report three mason jar snacks, a raspberry and rice pudding jar, a cucumber and rice jar and a hummus and carrots jar. For the cucumber jar, she included a baggie with soy sauce and seaweed strips for a deconstructed sushi dish.

Other snacks Dow said she has around in the summer are coconut yogurt and frozen grapes. She said she likes to have multiple colors in her kids' camp lunch bags. She also tries to include something frozen to keep the lunch cold while at camp.

Creamy Rice Pudding -adapted from

Serves 4

1 1/2 c. cooked rice

2 c. low fat milk, divided

1/8 t. salt

1 egg, beaten

1/3 c. sugar

1 t. butter

1/2 t. vanilla extract

In a medium saucepan, combine the rice, 1 1/2 c. of the milk, and the salt and bring to a simmer, stirring frequently. When mixture becomes creamy (10-15 minutes), add the remaining 1/2 c. milk and the beaten egg and cook over low heat, stirring constantly, for 1-2 minutes or until the egg is set. Stir in the butter and vanilla and serve warm or cold.


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