Kids Can Cook recipes

Orange Chia Pudding

½ cup plain yogurt (may substitute kefir, milk or nondairy milk of choice)

½ cup fresh blood orange juice (may substitute with Cara Cara or navel orange juice)

¾ teaspoon vanilla extract

¼ cup chia seeds

Pinch of salt

3 oranges, segmented (choose Cara Cara, Blood or navel oranges)

4 tablespoons chopped pistachios (may substitute with nuts or seeds of choice)

2 tablespoons honey

Whisk yogurt, orange juice, vanilla, chia seeds and salt in a bowl. Cover and chill overnight in refrigerator.

Stir the pudding and spoon a layer into 4 small jars or glasses.

Add a layer of separated orange segments to each jar, then another layer of pudding.

Top each jar with a final layer of oranges, a tablespoon of the chopped nuts and a drizzle of honey.

Serves 4

Pomelo Brûlée

2 pomelos (may substitute with grapefruit)

¼ cup demerara or brown sugar

¼ teaspoon ground cardamom seeds (may substitute 1 teaspoon ground cinnamon)

Generous pinch of salt

4 teaspoons melted butter

Adjust the oven rack so that fruit will be about 4 inches away from the heating element.

Preheat broiler.

Slice each pomelo in half then slice off a thin section from the bottom, so that the halves will sit upright. Segment the pomelo with a grapefruit spoon or sharp paring knife, separating the fruit sections from the dividing membranes and from the pith inside the peel. (If using grapefruit, remove seeds.) Place face down on a paper towel for a minute to dry the surface, then move them, face up, to a baking sheet.

In a small bowl, stir together the sugar, cardamom, salt and butter. Use your fingers to sprinkle this mixture evenly over the pomelo halves.

Broil until the sugar begins to bubble and brown, about 3 minutes.

Use tongs to transfer each pomelo half to a shallow dish for serving.

Serves 4