Cathy Spernois was in our studio recently showing us some easy and healthy back to school snacks.

Fruit Cups

1 cup boiling water
1 pkg. (4-serving size) JELL-O Gelatin, any flavor
Ice cubes plus cold water to measure 1 cup
1 cup assorted fruit (canned peaches, mandarin orange segments, raspberries, blueberries or chopped strawberries)

In a medium bowl, stir boiling water into JELL-O until completely dissolved. Add ice water and stir until ice is dissolved. Refrigerate for 60 minutes stirring every 20 minutes until JELL-O is thickened. In order to get the fruit to suspend it should have the consistency of egg whites.

Stir in the fruit then pour into 1/2 cup plastic containers. Snap on lids and refrigerate 2 hours or until firm.

Chocolate Raisin Granola Bars

2 cups old-fashioned oatmeal
1 cup sliced almonds
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup toasted wheat germ
1/2 cup raisins
1/2 cup special dark chocolate chips

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper buttering the parchment paper as well; set aside.

Toss the oatmeal and almonds together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute. Add the vanilla then pour over the toasted oatmeal mixture. Add the wheat germ, raisins and chocolate chips; stir well.

Pour the mixture into the prepared pan. Using a spatula press the mixture evenly into the pan. Bake for 25 minutes. Cool completely then cut into squares.

Root Chips

2 large sweet potato, peeled
4 large carrots, peeled and cut into 2" pieces (thicker carrots work best)
2 Tbsp. olive oil

Preheat oven to 350 degrees, with racks in upper and lower thirds.

Slice sweet potato and carrots into 1/16 inch thick using a mandolin.

In a large bowl, toss the sweet potato and carrot slices with the olive oil.

Line two rimmed baking sheets with parchment paper. Arrange the sweet potato and carrot slices in a single layer on the pan. Place another piece of parchment paper over the slices and then stack another rimmed baking sheet on top of each.

Bake for 20 minutes. Uncover and rotate sheets. Bake an additional 10 to 20 minutes, until chips start to brown. As the chips brown remove them and transfer to a wire rack.

Repeat with second batch of slices. Cool completely.

*Please note: Vegetable slices with shrink dramatically.

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