1. 2009Oklahoma Cooperative Extension Service1 Healthy Living A-Z Fruit & Vegetable Desserts NameTitleCounty

2. 2009Oklahoma Cooperative Extension Service2 Today you will learn Benefits of eating more produceBenefits of eating more produce Safe food handling practicesSafe food handling practices How to identify a nutritious dessertHow to identify a nutritious dessert Suggestions for fruit & vegetable dessertsSuggestions for fruit & vegetable desserts

3. 2009Oklahoma Cooperative Extension Service3 Health benefits Protect against diseases Promote healthy bowel function

4. 2009Oklahoma Cooperative Extension Service4 Oklahomans don’t eat enough 80% don’t eat fruits and vegetables80% don’t eat fruits and vegetables

5. 2009Oklahoma Cooperative Extension Service5 Health benefits Rich in vitamins, minerals, fiber, phytochemicalsRich in vitamins, minerals, fiber, phytochemicals Low fat, sodium, caloriesLow fat, sodium, calories Eat enoughEat enough Eat a varietyEat a variety

6. 2009Oklahoma Cooperative Extension Service6 2 cups of fruit each day One cup equals: –1 large banana, orange, peach –1 medium apple or pear –1 cup 100% fruit juice –1 cup fresh, frozen, or canned fruit –1/2 cup dried

7. 2009Oklahoma Cooperative Extension Service7 Eat 2-1/2 cups of vegetables each day In general 1 cup equals:In general 1 cup equals: –1 cup raw or cooked veggie or vegetable juice –2 cups raw leafy greens

8. 2009Oklahoma Cooperative Extension Service8 Fats & oils Small yellow strip shows Fats & oils are important but should only be eaten in small amounts

9. 2009Oklahoma Cooperative Extension Service9 Food safety matters Wash hands completelyWash hands completely Wash all surfaces & utensils with hot, soapy waterWash all surfaces & utensils with hot, soapy water Don’t cross contaminateDon’t cross contaminate Keep cold food cold & hot food hotKeep cold food cold & hot food hot Cook to proper temperaturesCook to proper temperatures

10. 2009Oklahoma Cooperative Extension Service10 Food safety matters Use clean towels, sponges or cloths, and watch where you lay themUse clean towels, sponges or cloths, and watch where you lay them Don’t use cracked bowlsDon’t use cracked bowls Bandage cuts on handsBandage cuts on hands Turn your head when coughing or sneezingTurn your head when coughing or sneezing

11. 2009Oklahoma Cooperative Extension Service11 Wash all produce Before it is usedBefore it is used –Even those you will peel should be washed first Use cool, drinkable waterUse cool, drinkable water –Best in running water –If not, lift produce from water –No soap or detergent

12. 2009Oklahoma Cooperative Extension Service12 Is this a good dessert choice? Tastes greatTastes great

13. 2009Oklahoma Cooperative Extension Service13 Check nutrition At least 1/4 cup fruit or vegetable per dessert servingAt least 1/4 cup fruit or vegetable per dessert serving

14. 2009Oklahoma Cooperative Extension Service14 Check nutrition Low in fat, saturated fat, trans fat, cholesterol, added sugar High in vitamins, minerals, fiber

15. 2009Oklahoma Cooperative Extension Service15 Ingredients available No special trips to distant lands In season or preserved Good quality Economical

16. 2009Oklahoma Cooperative Extension Service16 Control Portion size Number of portions

17. 2009Oklahoma Cooperative Extension Service17 What if dessert does not fit criteria? Eat less oftenEat less often Eat smaller portionEat smaller portion Skip the extrasSkip the extras

18. 2009Oklahoma Cooperative Extension Service18 Modify the recipe Use 1 crust, not 2Use 1 crust, not 2 Substitute whole grainsSubstitute whole grains Use less fat and/or sugarUse less fat and/or sugar –In baking replace with pureed produce

19. 2009Oklahoma Cooperative Extension Service19 Fruit dessert idea: plain fruit Fresh Frozen—with little sugar Canned—in fruit juice or light syrup Dried—stewed or plain

20. 2009Oklahoma Cooperative Extension Service20 Good idea Make dessert a time to lingerMake dessert a time to linger Get diners involvedGet diners involved –Peel, slice at table –Dips or fondues

21. 2009Oklahoma Cooperative Extension Service21 Fruits with Ricotta Dip: Ingredients 1/3 cup nonfat ricotta cheese1/3 cup nonfat ricotta cheese 2 tablespoons sugar2 tablespoons sugar 1 teaspoon finely shredded citrus peel1 teaspoon finely shredded citrus peel 1 tablespoon orange juice1 tablespoon orange juice 1/3 cup vanilla low-fat yogurt1/3 cup vanilla low-fat yogurt 2 cups fruit2 cups fruit

22. 2009Oklahoma Cooperative Extension Service22 Fruit with Ricotta Dip: Directions Combine cheese, sugar, citrus peel, & orange juice in blender. Cover, blend until smooth.Combine cheese, sugar, citrus peel, & orange juice in blender. Cover, blend until smooth. Stir mixture into yogurt.Stir mixture into yogurt. Serve with fruit.Serve with fruit. Serves 4.Serves 4.

23. 2009Oklahoma Cooperative Extension Service23 Today you learned Benefits of eating more produce Benefits of eating more produce Safe food handling practices Safe food handling practices How to identify a nutritious dessert How to identify a nutritious dessert Suggestions for fruit & vegetable desserts Suggestions for fruit & vegetable desserts

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