4 Delicious healthy cheese recipes for your little one's snacks

Cheese is one of the favorite foods of many children around the world that is easy to prepare as a snack. So, if you run out of ideas for what other snacks to make for your little one, the healthy cheese recipe below might be your next inspiration.

Healthy cheese recipe that you must try at home

Here are four healthy cheese recipes for kids snacks that you can try at home:

1. No bake mini cheesecake

Source: Live Made Delicious

Base layer material

200 grams of dates without seeds
200 grams of cashews, soak for at least 4 hours
1/8 teaspoon salt

Cheesecake ingredients

500 grams of low-fat cream cheese
235 grams of plain greek yogurt
100 grams of honey
5 tablespoons of lemon juice
1 tablespoon vanilla extract
1/8 teaspoon salt
Toping according to taste

How to make a base layer

Put the dates, cashews, and salt in a blender or food processor. Crush it into small pieces. If the dates are a little dry, you can add a tablespoon or so of warm water until all of the ingredients are combined.
Transfer all ingredients to the container. Press all ingredients on the bottom of the container until blended.

How to make cheesecake

Put all the ingredients in a blender or food processor and mash until smooth (about 1 minute).
Enter the cheese cake mixture evenly in the container that has been filled with the layer earlier. Use a spoon to smooth the top.
Add your little one's favorite toppings, such as strawberries, mangoes, raisins, or other fruit.
Store the cheese cake in the freezer to keep it firm for an hour or more.
Remove the cheese cake from the freezer 10-15 minutes before serving.

2. Cheese pancakes

Source: Webster University

material

200 grams of low-fat cheddar cheese
2 eggs
200 grams of wheat flour
100 grams of oatmeal
2 tablespoons unsalted butter
Pinch of salt
¼ teaspoon vanilla powder
Fresh fruit topping according to taste

How to make

Blend cheese and eggs until well blended and smooth.
Pour into a large bowl and add the flour, oat meal, butter, salt and vanilla powder. Stir until all the ingredients are evenly mixed.
Spread Teflon with a little butter and heat it over low heat.
Pour in the pancake batter a spoonful of vegetables and distribute. Cook until the pancakes are browned and then flip. Make sure both sides are cooked.
Remove, and serve with fresh fruit and honey topping.

3. Cheese balls

Source: Days of the year

material

100 grams of spinach, finely chopped
30 grams of carrots, finely chopped
Large potato fruit, boil and puree
100 grams of grated chedar cheese
1 egg
Coarse breadcrumbs
Mozzarella cheese to taste
Leeks to taste
Pepper to taste
Salt to taste
Right amount of oil

How to make

Mix the potatoes, spinach, carrots, spring onions, eggs, pepper, gram, and cheese until completely evenly distributed.
Shape the dough into small balls.
Flatten the dough, and fill with mozzarella cheese.
Rewind and roll into the breadcrumbs.
Heat the oil over medium heat, fry until the cheese balls are browned.
Remove and drain. Serve warm

4. Mac and cheese vegetables

Source: Vegan Huggs

material

250 grams of pasta macaroni, boiled
250 ml low-fat milk
125 grams of plain greek yogurt
1 block of grated cheddar cheese
75 grams of Parmesan cheese
3 garlic cloves, puree
1 clove of onion, finely chopped
50 grams of button mushrooms, thinly sliced
1 broccoli, finely chopped
½ carrots, finely chopped
50 grams of unsalted butter
3-4 flour
1 teaspoon chicken stock
Salt to taste
Pepper to taste
Oil to taste

How to make

Heat the water. Boil the macaroni and add oil and a pinch of salt. Drain
Saute the garlic and onions until fragrant. Enter the mushrooms, broccoli and carrots. Add pepper and chicken stock. Stir fry briefly.
Heat the butter then add flour. Stir quickly until lumpy and cooked. Then add milk. Keep stirring until it's not lumpy and thick.
Add cheddar cheese, parmesan cheese, and sauteed vegetables. Stir well,
Lower the heat and add the macaroni. Mix well.
Remove and serve while warm.