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Kids Cook Monday: Fruit Toppings & Sauces

Updated on April 2, 2012

Blueberry Sauce

My youngest enjoys blueberries on top of whole wheat french toast, made with farm fresh eggs.  I added sliced bananas to the dish - not in the sauce, but on top of the toast.  Yum!
My youngest enjoys blueberries on top of whole wheat french toast, made with farm fresh eggs. I added sliced bananas to the dish - not in the sauce, but on top of the toast. Yum! | Source

Kids in the Kitchen

Preparing snacks and meals is a great opportunity to spend quality time with my kids. I have five children, and the busy-ness of life challenges me for time. Inviting them to cook with me teaches them how to prepare healthy foods for themselves, and boosts confidence. My daughter, when she was 9, prepared a cheese omlette for our neighbor who had just had major surgery. My neighbor was grateful, and impressed that a nine year old knew how to safely prepare a delicious, simple meal.


Who doesn't enjoy toppings on ice cream, yogurt, pancakes or waffles? This recipe is simple and can be prepared by 7 year olds and older independently, with supervision of course. My younger children like to help (3&5) with direct guidance.

You will need:
2 cups Frozen berries -- We like strawberries or blueberries. Raspberries are good, too, but usually need the sweetness of another berry.

1/2 cup 100% mild fruit juice -- You do not want the juice to overpower the berry flavor. I prefer apple juice (natural by Mott's), white grape or pear juice. Make sure it's 100% juice without added sugars/corn syrup, etc. Here is an opportunity to discuss nutrition when you and your child select a juice. My mother poured juice for two of my boys recently. She informed me that my five-year old had asked, "Is there corn syrup in there? We don't drink corn syrup." He has learned already to read ingredients and which additives to avoid! Yay!

2- 4 Tablespoons Corn Starch - depending on your preference for thickness.

Putting it all together - Easy Peasy!

Allow your child to pour berries and juice in small to medium sized pan. Simmer over medium heat, helping younger children stir occasionally. When juices begin to bubble, add cornstarch, a little at a time, whisking with fork quickly as you add. Once sauce reaches desired consistency, remove from heat and serve! If serving over ice cream or yogurt, allow to cool for 5 minutes before serving.

Alternative Ingredients

Drain one to two cans of apricots. Use apricot juice in place of mild fruit juice. Add nutmeg, ground clove (about 1/4 teaspoon each) and 1/2 teaspoon cinnamon to pot. Your child can help chop/dice apricots with an ordinary table knife while frozen fruit and juices simmer. After the cornstarch, toss in the apricots as the sauce cools.

Teachable Moments

When the juices begin to steam, teach your child about the three states of matter: gas, liquid and solid. If they are older, review the processes, discussing molecule expansion and contraction.

Thank you for reading

Thank you for checking out my recipe! I have other "healthy" recipes on my page. I hope you explore them.

I welcome comments, suggestions -- and even links to your blogs if it relates to mine!

Thank you again for stopping by! :)


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    • rutley profile image

      rutley 5 years ago from South Jersey

      Well done and thank you for your nice comments on my hub. Lots of luck and patience with all yours! Happy Easter!

    • profile image

      Jennifer Duffy 5 years ago

      Great article! I love to see parents getting involved in their children's education! Great job!!

    • profile image

      Jeff Darst 5 years ago

      Sounds Yummy to me!!!