Jello, Brain Food?

Let’s face it, kids like dessert. Who doesn’t. But thinking of a dessert that is naturally good for a child besides fruit is nearly impossible. But adding something good into something sweet, that’s easy.

Did you know healthy fats including Omega 3’s, such as olive oil and fish oil
are natural brain food for autism?

As a parent of a child with autism, I strive everyday to think of some type of food that can really nourish my child’s brain growth and development. That’s why I give him fish oil supplements. I add 1 capsule into his orange juice daily. He actually enjoys it! (He’s part shark, remember?) Here’s another way I get his fish oil in. In fact, all my boys like it, and it’s beneficial to every single one of them. Grown ups too!

Jello Jiggler Brain Jammers

2 molds made for jello jigglers or small glass loaf pan
2-3oz boxes jello gelatin, any flavor (I avoid red if at all possible due to Red #40 allergies in my autistic child.)
1 1/3 cups boiling water
6 fish oil capsules
Cooking spray

Mix boiling water with packets of jello and stir to dissolve. Add fish oil squeezed from capsules and stir well. *Divide recipe in two and prepare separately for two flavors jello.
Carefully pour into molds sprayed with cooking spray or glass loaf pan.
Refrigerate at least 1 hour. Set bottom of pan or molds in warm water bath for 15-30 seconds, then invert onto platter to jiggle free. Alternatively, use cookie cutters to cut out jigglers from loaf pan.
Watch your kids gulp these up.
*Note that Jigglers are a choking hazard for small children. Please cut into bite sized pieces and supervise while eating.

Nicolas really likes the blue monster ones!

A New Favorite-Lightened Up Berry Almond Cheese Blintzes

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Breakfast. It’s a comfort meal. My favorite meal of the day. I mean, think of the versatility. You can have eggs, biscuits, sausages, bacon, cereal, oatmeal, grits, pancakes, quiches, bagels, the list goes on. One thing my family adores are crepes. I like mine filled. And I really love cheese blintzes. I don’t like to feel guilty when I eat such delectable food though, so I created a lightened up and good-for-me version. I hope you like it too!
Lightened Up Berry Almond Crepes
 
Cheese Filling
1 cup nonfat cottage cheese
1 cup nonfat or reduced fat ricotta cheese
1/4 nonfat plain Greek yogurt
1 packet Truvia
1 Tb honey
1 tsp almond extract
Berry Topping
1 cup strawberry, hulled and sliced
2 packets Truvia
6 Tb cold water
2 packets Truvia
Toppings
1 1/2 cups strawberries
1 cup raspberries
1/4 cup slivered almonds
Powdered sugar for dusting
Directions
Combine topping ingredients in a small saucepan, mixing first the water and cornstarch then adding the berries and sweetener. Simmer, covered on low heat about 10 minutes. Remove from heat and pulse in small chopper or food processor.
Combine cheese filling ingredients in a separate bowl. Mix well.
Divide crepes evenly among 4 plates, 2 crepes per serving. Spread filling mixture, about 1/4 cup, down center of each crepe and fold inwards over filling.
Drizzle with equal amounts berry purée. Dust lightly with powdered sugar. Top with fresh strawberries and raspberries. Sprinkle with slivered almonds.
I hope you enjoy these as much as I did!

Lightened Up Berry Almond Cheese Blintzes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 590 calories

Fat 23 g

Carbs 71 g

Protein 26 g

4


Lightened Up Berry Almond Cheese Blintzes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crepes

  • 1 1/2 cups all purpose flour
  • 1 cup low fat milk
  • 3 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 2 Tb cup sugar
  • 2 Tb cup salted butter, melted
  • 1/2 tsp vanilla extract
  • Cooking spray
  • For the Blintz Filling

  • 1 cup nonfat cottage cheese
  • 1 cup nonfat or reduced fat ricotta cheese
  • 1/4 nonfat plain Greek yogurt
  • 1 packet Truvia
  • 1 Tb honey
  • 1 tsp almond extract
  • For the Berry Topping

  • 1 cup strawberries, hulled and sliced
  • 2 packets Truvia
  • 6 Tb cold water
  • 2 packets Truvia
  • For the Topping

  • 1 1/2 cups strawberries
  • 1 cup raspberries
  • 1/4 cup slivered almonds
  • 2 Tb powdered sugar for dusting

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.
  8. Combine topping ingredients in a small saucepan, mixing first the water and cornstarch then adding the berries and sweetener. Simmer, covered on low heat about 10 minutes. Remove from heat and pulse in small chopper or food processor.
  9. Combine cheese filling ingredients in a separate bowl. Mix well.
  10. Divide crepes evenly among 4 plates, 2 crepes per serving.
  11. Spread filling mixture, about 1/4 cup, down center of each crepe and fold inwards over filling.
  12. Drizzle with equal amounts berry purée. Dust lightly with powdered sugar. Top with fresh strawberries and raspberries. Sprinkle with slivered almonds.