Kid-friendly | Kretschmer Wheat Germ
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Salted Caramel Fudge Brownies with Wheat Germ

Salted Caramel Fudge Brownies with Wheat Germ

Nutrition Facts

Serving Size: 1 brownie (44g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 170
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potassium 25mg 1%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 1g 4%
  • Sugars 15g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 2% Thiamin 2%
  • Folate 4% Phosphorus 2%
  • Magnesium 2% Zinc 2%

Chocolate, caramel, salt and wheat germ create an irresistible combination. A little goes a long way with these decadent sweets. Cut them into small pieces and enjoy them for a special occasion!

Makes 24 brownies

12 ounces bittersweet or semi-sweet chocolate chips, divided

1/2 cup butter

2 eggs

2 tablespoons strong brewed coffee

1/2 cup plain nonfat Greek yogurt

1 cup sugar

1 tablespoon vanilla extract

1/3 cup flour plus 2 tablespoons

1/4 cup Kretschmer Original Toasted Wheat Germ

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt, divided

3 tablespoons good-quality caramel sauce

Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil, leaving at least a 1-inch overhang for lifting out baked brownies. Place 8 ounces chocolate chips and butter in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until completely melted. Set aside.

In separate large bowl, combine eggs, coffee, yogurt, sugar and vanilla; stir until well mixed. Slowly stir in melted chocolate and butter until combined.

In medium bowl, combine flour, wheat germ, baking powder and 1/2 teaspoon salt. Add to chocolate mixture until just combined. Stir the remaining 4 ounces of chocolate chips into mixture.

Pour batter into prepared baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out almost clean.

Remove from oven and cool completely. Drizzle 3 tablespoons caramel and 1/4 teaspoon kosher salt over brownies. To serve, place brownies in the freezer for 30 to 60 minutes. Remove and cut into 24 squares.

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (175g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 220
Calories From Fat 35
  • % Daily Value
  • Total Fat 4g 6%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 55mg 2%
  • Potassium 530mg 150%
  • Total Carbohydrate 37g 12%
  • Dietary Fiber 4g 16%
  • Sugars 20g
  • Protein 10g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 20% Zinc 15%

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.

Serves 4

2 cups fat-free milk, plus more for serving

1/2 cup quinoa, rinsed

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons maple syrup

1/3 cup chopped dried apricots

2 tablespoons toasted sliced almonds

Bring milk to a slow boil in small saucepan. Stir in quinoa, reduce heat to medium low, cover and cook for about 20 minutes until about half of the milk is absorbed.

Uncover, stir in wheat germ, turn heat to medium and stir constantly for about 3 to 5 minutes until most of the milk is absorbed and quinoa is cooked. Stir in maple syrup, dried apricots and almonds. Serve warm.

Sweet and Sour Meatballs with Wheat Germ

Sweet and Sour Meatballs with Wheat Germ

Nutrition Facts

Serving Size 4 meatballs (363g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 6g 30%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg 35%
  • Sodium 820mg 34%
  • Potassium 1120mg 32%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 28g
  • Vitamin A 15% Vitamin C 35%
  • Calcium 6% Iron 35%
  • Vitamin E 30% Thiamin 10%
  • Folate 20% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.

6 main-dish servings (12 appetizer servings)

Meatballs

1 1/2 pounds lean ground beef

1 small onion, peeled and grated (about 2 tablespoons)

1 egg

1/3 cup Kretschmer Original Toasted Wheat Germ

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1 teaspoon dried parsley

Sauce

2 tablespoons olive oil

1 small onion, peeled and finely chopped (about 3/4 cup)

2 cloves garlic, peeled and finely chopped

28-ounce can tomato puree

1/4 cup brown sugar

1/2 can whole cranberry sauce

1 cup sauerkraut

2 tablespoons lemon juice

1 bay leaf, optional

Preheat oven to 375° F. Line a rimmed baking sheet with parchment.

To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.

While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.

Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.

Old-Fashioned Cinnamon Rolls with Wheat Germ

Old-Fashioned Cinnamon Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (100g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 280
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 35mg 12%
  • Sodium 150mg 6%
  • Potassium 140mg 4%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 7g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 4% Iron 15%
  • Vitamin E 10% Thiamin 30%
  • Folate 30% Phosphorus 10%
  • Magnesium 8% Zinc 8%

These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.

Serves 9

Rolls

2 1/4 teaspoons yeast (or 1 packet)

1/4 cup warm water (120° F)

1/2 cup fat-free milk

4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan

1/4 cup plus 3 tablespoons sugar, divided

1/2 teaspoon salt

1 egg

1/2 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups all-purpose flour plus additional for rolling out

1 1/2 teaspoons cinnamon

Glaze

1/2 cup confectioners' sugar

1 tablespoon fat-free milk

To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.

In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.

Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.

Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.

Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Nutrition Facts

Serving Size: 1 bar (57g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 230
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 80mg 3%
  • Potassium 100mg 3%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 4g 16%
  • Sugars 17g
  • Protein 5g
  • Vitamin A 6% Vitamin C 0%
  • Calcium 4% Iron 10%
  • Vitamin E 6% Thiamin 6%
  • Folate 10% Phosphorus 6%
  • Magnesium 6% Zinc 4%

Makes 12 bars

Looking for a satisfying breakfast bar or an afternoon snack that can carry you through your workout? These tasty treats offer the richness of a traditional oatmeal cookie but are much more satisfying. Make them ahead and freeze some for later. They're also great to take along on a long bike ride.

3/4 cup all-purpose flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons unsalted butter, softened

3/4 cup brown sugar

1/4 cup natural peanut butter

1 large egg, beaten

2 cups old-fashioned or quick-cooking oats

1/2 cup dried cherries, chopped

1/4 cup chopped walnuts

Preheat oven to 350° F.

Line cookie sheet with parchment paper or aluminum foil.

In small bowl, mix together flour, wheat germ, baking powder and baking soda. Set aside.

In medium bowl using a hand or stand mixer, cream together butter and brown sugar until light and fluffy. Add peanut butter and egg and mix well. Add flour mixture and mix until combined. Stir in oats, cherries and walnuts.

Drop equal amounts batter (about 1/4 cup) on prepared cookie sheet. Shape into 3 x 2-inch bars, leaving about an inch of space between each bar. Bake for 12 to 15 minutes or until lightly browned on bottom. Allow to cool slightly before serving.

 

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Mexican Black Bean and Wheat Germ Burgers with Fresh Tomato and Jalapeño Salsa

Nutrition Facts

Serving Size: 1 burger patty (271g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 290
Calories From Fat 120
  • Salsa
  • Total Fat 13g 20%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 45mg 15%
  • Sodium 550mg 23%
  • Potassium 620mg 18%
  • Total Carbohydrate 31g 10%
  • Dietary Fiber 9g 36%
  • Sugars 5g
  • Protein 12g
  • Vitamin A 30% Vitamin C 90%
  • Calcium 8% Iron 620%
  • Vitamin E 35% Thiamin 20%
  • Folate 30% Phosphorus 25%
  • Magnesium 25% Zinc 20%

This recipe, perfect for a meatless meal, will also appeal to the burger lovers in your family. Serve it in a bun and top it with your favorite fixings, such as cheese, avocado, onion and lettuce. Skip the ketchup and top with our fresh tomato and jalapeño salsa instead!

Serves 4

Salsa

1 cup chopped tomato (about 3 small plum tomatoes)

1 tablespoon fresh lime juice

1 green onion, chopped

1 tablespoon chopped fresh cilantro

1 teaspoon seeded, chopped jalapeño (use the seeds if you prefer spicy salsa)

1/8 teaspoon salt

Burgers

3 tablespoons canola oil, divided

1/2 cup finely diced red onion

3/4 cup finely diced red bell pepper

2 cloves garlic, finely chopped

2 tablespoons seeded, finely diced jalapeño

15.25-ounce can no-sodium-added black beans, drained, rinsed and divided

1 large egg

1/2 cup Kretschmer Original Toasted Wheat Germ

1/2 cup frozen corn, thawed

1/4 teaspoon Tabasco, or to taste

1 tablespoon chopped cilantro

2 teaspoons lime zest

1 tablespoon fresh lime juice

3/4 teaspoon salt

1/8 teaspoon pepper

To prepare salsa, mix tomatoes, lime juice, green onion, cilantro, jalapeño and salt in medium bowl. Stir, cover and refrigerate until ready to serve.

To prepare burgers, heat 1 tablespoon oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeño and cook until softened, 4 to 6 minutes, stirring often. Remove from heat and place 1/4 of the mixture (about 1/4 cup) in food processor.

Add 1/2 of beans and egg to food processor. Process until smooth, 10 to 15 seconds.

In another large bowl, add remaining 1/2 can of beans, wheat germ, corn, Tabasco, cilantro, lime zest, lime juice, salt, pepper and remaining cooked vegetables. Stir in bean, vegetable and egg mixture from food processor. Mix until well combined.

Heat remaining 2 tablespoons oil in large skillet over medium heat. Shape bean and vegetable mixture into 4 patties. Place each burger in pan and cook 5 to 7 minutes on each side until browned and cooked through. Serve on a bun with salsa and desired fixings.

Baked Eggplant Parmesan with Wheat Germ

Baked Eggplant Parmesan with Wheat Germ

Nutrition Facts

Serving Size 1 square (346g)
Servings Per Container: 8
Amount Per Serving:
Calories 340
Calories From Fat 150
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 75mg 25%
  • Sodium 890mg 37%
  • Potassium 860mg 25%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 17g
  • Vitamin A 15% Vitamin C 30%
  • Calcium 30% Iron 20%
  • Vitamin E 25% Thiamin 25%
  • Folate 25% Phosphorus 30%
  • Magnesium 20% Zinc 20%

Eggplant parmesan, delicious as it is, is often packed with fat and calories. To make ours more nutritious, we bake the eggplant instead of fry it and add wheat germ to the breading. Make it a day ahead and enjoy it during the week-it gets better each day! Store what you can't finish in the freezer and reheat it in the microwave or the oven.

Makes 8 servings

2 pounds medium eggplant, cut crosswise into 1/4-inch-thick rounds (about 2 eggplants)

1 teaspoon salt

3 tablespoons olive oil, divided

1 small onion, peeled and chopped (about 3/4 cup

2 large garlic cloves, peeled and finely chopped

1 28-ounce can crushed tomatoes

1 14-ounce can crushed tomatoes

10 fresh basil leaves, torn into small pieces

2 large eggs

1 cup plain breadcrumbs

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon black pepper

2/3 cup Parmesan cheese

8 ounces shredded fresh mozzarella cheese

Preheat oven to 400° F.

Toss eggplant with 1 teaspoon salt in large bowl. Spread slices in single layer on two trays lined with paper towels and let sit for 30 minutes. (Eggplant will begin to release moisture.)

While eggplant drains, prepare sauce. Add 1 tablespoon olive oil to medium pot and heat over medium-high heat. Add onion and garlic and cook, stirring often, 3 to 5 minutes until onion is softened.

Add both cans of tomatoes and basil leaves to pot and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Turn heat off and let sauce sit until ready to use. (Sauce can be made up to three days in advance.)

Place 2 oven racks in middle of oven and preheat oven to 400° F.

Crack eggs into shallow bowl and whisk lightly. In another shallow bowl, mix together bread crumbs, wheat germ and pepper.

Prepare 2 rimmed baking sheets by brushing 1 tablespoon olive oil onto each pan.

Working with 1 slice at a time, dip eggplant in egg, letting excess drip off, and dredge in breadcrumb and wheat germ mixture until evenly coated. Transfer eggplant to baking sheet, arranging slices in a single layer.

Bake eggplant 30 minutes until golden brown, flipping eggplant and switching the upper and lower trays after 15 minutes. Remove from oven and set aside until cool enough to handle.

Reduce oven heat to 350° F. Spread 1 cup tomato sauce in bottom of an 11 x 7-inch rectangular baking dish. Arrange 1/3 of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layer twice, ending with cheese. Bake uncovered until cheese is melted and lightly brown and sauce and eggplant are hot, about 30 minutes.

Recipe Type: 

Apple Cinnamon and Wheat Germ Coffee Cake

Apple Cinnamon Coffee Cake

Nutrition Facts

Serving Size 1 square (68g)
Servings Per Recipe 12
Amount Per Serving:
Calories 150
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 40mg 13%
  • Sodium 140mg 6%
  • Potassium 80mg 2%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 14g
  • Protein 3g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 6%
  • Vitamin E 6% Thiamin 2%
  • Folate 6% Phosphorus 6%
  • Magnesium 4% Zinc 8%

Whether you have it as a sweet treat in the morning or a tasty dessert with tea, coffee or a glass of milk in the evening, this cake will surely satisfy without blowing your calorie count. It's made with white whole wheat flour and wheat germ for a heartier snack.

12 servings

Topping

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

Cake

4 tablespoons unsalted butter

1/2 cup sugar

2 eggs

1 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 Granny Smith apples, peeled and cut into 1/4-inch dice (about 2 1/4 cups), divided

Heat oven to 350° F. Grease 8-inch square baking dish.

To prepare cake topping, mix together brown sugar and cinnamon in a small bowl. Set aside.

To prepare cake, beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time.

Stir in flour, baking powder, cinnamon, wheat germ and salt. Fold in 2 cups of apples until just combined.

Spoon into prepared pan and spread evenly. Add remaining 1/4 cup apples on top. Sprinkle cinnamon sugar mixture evenly over batter. Place in preheated oven and bake for 35 to 40 minutes or until knife inserted into center comes out clean.

Tuna, Spinach, White Bean and Wheat Germ Wrap

Tuna, Spinach, White Bean and Wheat Germ Wrap

Nutrition Facts

Serving Size 1 wrap (262g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg 8%
  • Sodium 940mg 39%
  • Potassium 260mg 7%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 8g 32%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 15%
  • Magnesium 10% Zinc 8%

For a change from the usual tuna salad with mayo, try this recipe made with olive oil, lemon and mustard—and wheat germ to boost the nutrients. Serve it in a wrap or with pita chips on the side. For an interesting twist, add diced avocado, sliced apple, chopped fresh herbs, toasted nuts, dried fruit or hot sauce.

Serves 4

2 5-ounce cans water-packed tuna, drained

1/2 15.5 ounce can white beans (Great Northern or cannellini), drained and rinsed well

1/4 cup finely chopped shallots

3/4 cup peeled, finely diced cucumber (about 1 small cucumber)

3 cups baby spinach leaves

3 tablespoons Kretschmer Original Toasted Wheat Germ

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

3 tablespoons fresh lemon juice

Coarsely ground pepper to taste

4 8-inch whole wheat tortillas

Preheat oven to 350° F. In large mixing bowl, combine tuna, beans, shallots, cucum¬ber, spinach and wheat germ. Toss ingredients until well combined.

Stir in oil, mustard and lemon juice; mix well. Season with pepper.

Place tortillas on an ungreased cookie sheet and heat for 4 to 6 minutes until just warm but still soft. Divide tuna salad evenly among tortillas, fold and enjoy.

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Nutrition Facts

Serving Size: 1 sandwich (137g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 170mg 7%
  • Potassium 260mg 7%
  • Total Carbohydrate 45g 15%
  • Dietary Fiber 2g 8%
  • Sugars 29g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 20%
  • Magnesium 10% Zinc 8%

For a cool dessert your whole family will enjoy, fill these honey graham crackers with your favorite frozen yogurt or ice cream. Make these ahead of time or as you need them, and get your kids to help. Bake an extra batch of the graham crackers—they’re also perfect for s’mores.

Serves 8

2 tablespoons unsalted butter, softened

2 tablespoons vegetable oil

3 tablespoons sugar

3 tablespoons honey

1 teaspoon vanilla extract

1/2 cup whole wheat flour

1/2 cup all-purpose flour plus additional for rolling out dough

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup low-fat milk

4 cups low-fat vanilla frozen yogurt

Place two racks in middle of oven and preheat oven to 350° F. Line two cookie sheets with parchment. In medium bowl, cream together butter, oil and sugar. Stir in honey and vanilla extract.

In separate bowl, whisk together both flours, wheat germ, baking soda, baking powder and salt. Beat flour mixture into the creamed mixture, alternating with the milk. Gather dough into a ball and wrap in plastic wrap. Refrigerate 20 minutes.

On a floured surface, roll dough to a 12 x 12-inch square. Using a pizza cutter or knife, cut dough into sixteen 3 x 3-inch squares. Lift each square individually with a spatula and place on prepared cookie sheet. Poke three rows of holes into each dough square using a fork.

Bake 15 to 18 minutes, rotating sheets halfway through baking time, until graham crackers are crisp and lightly browned. Remove parchment with crackers from baking sheet and cool 4 to 5 minutes; move to a wire rack and cool completely.

Spread 1/2 cup frozen yogurt on one graham cracker and top with another cracker. Repeat to make eight sandwiches. Serve immediately or wrap treats individually in plastic wrap and freeze until ready to serve.

Optional: For a fun and festive treat, dip the frozen yogurt sides of the sandwiches in chocolate chips, sprinkles or Homemade Granola with Wheat Germ.

Recipe Type: 

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