Choose second course dishes and snacks that are based on nutritious foods. Avoid offering ‘sometimes foods’ as second courses or snacks. In many cases, fresh fruit and yoghurt is a tasty second course. The following recipes provide second course and snack ideas that require a little extra preparation while still including healthy foods.

Apple sponge

*Not suitable to freeze
Ingredients 6 serves 25 serves 60 serves
Pie apple 1 x 880g can 3 x 880g can 7 x 880g can
Cinnamon 1/2 tsp 1 tsp 2 tsp
Eggs 3 12 30
Castor sugar 1/4 cup 1 cup 21/2 cups
Wholemeal self-raising flour 3/4 cup 3 1/4 cups 7 1/4 cups
Low-fat milk 1 tbsp 80ml 200ml
Water 1/4 cup 1 cup 2 1/2 cups

Method

1. Preheat oven to 180C.
2. Layer apple across the base of large, ovenproof baking dish.
3. Sprinkle cinnamon evenly over apple.
4. Beat or whisk eggs and sugar until thick and creamy.
5. Fold flours, milk and water into egg mixture.
6. Pour combined flour and egg mixture evenly over apple.
7. Bake in oven at 180C for about 20 minutes. Sponge will be golden brown on top when ready.

Variations

  • Add sultanas to apple and cinnamon layer.
  • Use canned peaches or pears instead of apple.
This recipe is vegetarian.
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Fruit crumble

*Suitable to freeze (crumble mix only)
Ingredients 6 serves 25 serves 60 serves
Oats 100g 400g 1kg
Wholemeal flour 100g 400g 1kg
Brown sugar 2 tbsp 1/4 cup 3/4 cup
Margarine 2 tbsp 125g 300g
Fruit 1 x 440g can 2 x 800g can 6 x 800g can
Cinnamon 1 tsp 2 tsp 3 tsp

Method

1. Preheat oven to 180C.
2. Combine flour, oats, sugar and margarine in bowl.
3. Using fingertips, rub margarine into dry ingredients until mixture feels like breadcrumbs.
4. Drain any fruit juice from can and layer fruit across base of a large, ovenproof baking dish.
5. Sprinkle cinnamon evenly over apple.
6. Scatter crumble mixture evenly over apple.
7. Bake in oven at 180C for about 20 minutes, until golden brown on top.
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This recipe is vegetarian and egg free.

Little fingers: Kids can help by mixing the crumble and sprinkling it over the fruit.


Fruity bread pudding

*Not suitable to freeze

Ingredients 6 serves 25 serves 60 serves
Fruit bread 6 slices 25 slices 60 slices
Eggs 3 12 30
Milk 500ml 2 litres 5 litres
Sugar 1 tbsp 1/4 cup 3/4 cup

Method

1. Preheat oven to 180C.
2. Cut each slice of bread into 4, and layer slices in a deep baking dish.
3. Lightly whisk eggs in a jug. Add milk and sugar, and whisk to combine.
4. Pour mixture evenly over bread. Allow to stand for 10 minutes, so bread absorbs liquid.
5. Bake in oven for 45 minutes or until custard sets in centre and top layer of bread is golden brown.
6. Serve with chopped banana or other fresh fruit.

This recipes is vegetarian.

Little fingers: Kids can help by layering bread and pouring the mixture over the top.
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Pikelets

*Not suitable to freeze

Ingredients 6 serves 25 serves 60 serves
Wholemeal self-raising flour 1/2 cup 2 1/2 cups 6 cups
Castor sugar 1 tsp 1 1/2 tbsp 4 tbsp
Milk 100ml 400ml 1 litre
Eggs 1 3 8

Method

1. Sift flour into large bowl.
2. Stir in castor sugar. Make a well in the centre.
3. In jug, whisk together milk and eggs.
4. Pour milk and eggs into flour mixture and whisk to make a smooth batter.
5. Heat non-stick frying pan over medium heat, or heat flat-based sandwich press.
6. Drop heaped tablespoonfuls of batter onto pan or sandwich press and cook for 1 minute or until bubbles appear on surface. Turn and cook for a further minute or until golden and cooked through.
7. Repeat until all batter has been used.
8. Serve with chopped fresh fruit and plain yoghurt. Allow children to decorate their own pikelets with toppings.

This recipe is vegetarian free.

Little fingers: Kids can help with dropping mixture onto sandwich press or pan and adding their choice of toppings.


Fruit kebabs

*Not suitable to freeze
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Ingredients 6 serves 25 serves 60 serves
Oranges 1 3 5
Strawberries 6 25 60
Kiwi fruit 2 7 15
Melons 1/4 1/2 1
Wooden paddle pop sticks 6 25 60

Method

1. Peel oranges and cut into cubes.
2. Rinse strawberries, remove stalks and cut in half.
3. Peel kiwi fruit and cut into quarters.
4. Remove skin from melon and cut into cubes.
5. Arrange fruit on platter and thread pieces onto wooden paddle pop sticks.

This recipe is dairy, gluten and egg free and also vegetarian.

Littel fingers: Kids can help by threading pieces of fruit onto paddle pop sticks.
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Fruit smoothies

*Not suitable to freeze
Ingredients 6 serves 25 serves 60 serves
Milk 600ml 2.5 litres 6 litres
Yoghurt 300 ml 1.75 litres 3 litres
Fruit 11/2 cups 6 cups 15 cups

Method

1. Blend milk, yohurt and chopped fruit in blender until smooth.
2. Pour and serve straight away.

Fruit ideas

  • Banana
  • Strawberries
  • Blueberries
  • Canned peaches
  • Frozen berries
This recipe is gluten free and vegetarian.