Congratulations to Pahoa teacher Suzanne Nozaki and her class at Pahoa High and Intermediate for winning an Exemplary School Award in the National Healthy Kids Challenge Recipe Contest.
Family and Consumer Sciences (FACS) teacher, Suzanne Nozaki, and her class at Pahoa High and Intermediate School, Pahoa, Hawaii, received an Exemplary School Award for exceptional teaching skills using the Stirring Up Health National Middle School Recipe Contest.
Using the recipe contest as a class project, Suzanne challenged her students to be creative, attend to detail, strive for a quality recipe and learn about healthy eating and physical activity in the process.
Students submitted six outstanding essays and recipes for desserts, snacks and a main dish.
View the winners now, they’re featured on the web site here: 2010-2011 Kids’ Healthy Recipe Contest Winners.
Recipe Category: Healthy Dessert
Recipe Name: Sprownies
Servings: 24 approx.
1 box brownie mix (used 19.5 oz. Pillsbury Chocolate Fudge Brownie Mix)
4 egg whites
1/3 c. canola oil
1/3 c. soft tofu, mashed
2/3 c. Del Monte Canned Spinach, drained well and cut into small pieces
2 Tbsp. water (drained from spinach)
2 Tbsp. whole wheat flour
Garnishes: lollipop sticks, green gumdrops, commercially-prepared fondant
- Preheat oven to 350 degrees.
- Grease insides of 2 silicone flower-shaped brownie pans with non-stick cooking spray.
- Combine all ingredients in a large bowl; stir 50 strokes.
- Carefully pour batter into prepared pans; wipe away any spilled batter.
- Place silicone pans on a baking sheet. Bake 28-30 minutes.
- Remove brownies from pans when completely cooled.
- Decorate brownies using lollipop sticks, gum-drops and fondant.
“The highlights of this recipe are the two ingredients: tofu and spinach!”