Fruity Crackers

Photo: non-fat cream cheese, banana, persimmon, pomegranate seeds, blueberries

Cream cheese or a dot of honey or maple syrup are a way of getting fruit to “stick” to stick and make them sweet with minimal sugar.  Serve them on a large platter with as many colors of sliced or chopped fruit as possible.  Make them within an hour of serving or the crackers will get soggy.  This is a great brunch or appetizer, or way to get your kids to eat more fruit and whole grains, nuts, seeds, and legumes — it doesn’t matter what the cracker is made from underneath since the fruit flavor will dominate the flavor with the cracker providing a nice contrasting crunch.

Green: kiwi, green grapes (halved), honeydew melon

Yellow: banana, pineapple

Orange: persimmon, (dried) mango, peach, nectarine

Red: strawberry, raspberry, dried cranberries, pomegranate seeds

Blue and purple: blueberry, blackberry

White: dried apple & pear (if fresh, use lemon juice to prevent discoloration)

Brown: dried figs or dates

Black: raisins or currants


About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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