With kids home from summer, temptations to stay in the house watching TV and eating junk food run high. But you'll be ahead of the game with a good plan to keep the family active and eating properly.
One set of guidelines can be found in the new Weight Watchers book Eat! Move! Play! A Parent's Guide to Raising Healthy, Happy Kids (John Wiley & Sons, $19.95), chock-full of 75 recipes designed for kids to make with or without your help. You'll find a good balance of fun and nutrition to last all summer. Here's one of the easiest recipes offered, with no cooking involved.
Watermelon cake with raspberry sauce
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1/2 seedless watermelon
1 small cantaloupe, halved and seeded
3 kiwi fruits, peeled and sliced
1 pint blueberries
1 pint strawberries, hulled and halved
1 1/2 cups frozen unsweetened raspberries, thawed
3 tablespoons orange juice
2 tablespoons sugar
1. Cut the watermelon into round slices, each about 1 1/2 inches thick. Cut off the rind. Stack the watermelon circles on a large serving platter so that they resemble a cake.
2. Use a melon baller to scoop out balls from the cantaloupe. Decorate the top of the watermelon cake and the plate around it with cantaloupe balls, kiwi slices, blueberries, and strawberries.
3. Combine the raspberries, orange juice and sugar in a blender and pulse until smooth. Pour the mixture into a fine strainer set over a bowl. Use a spoon to press the sauce through the holes in the strainer. Discard the raspberry seeds.
To serve, cut the watermelon cake into wedges and serve with a few spoons of fruit and a drizzle of raspberry sauce.