As I was sifting through oodles of cool Easter object lessons and crafts, it dawned on me that I have just witnessed an amount of sugar that would sink the Titanic. Can there be a great Easter treat the children love, and we don’t have to feel guilt about supporting America’s sugar addiction? Also, it’s a time when those who have allergies get to watch others enjoying themselves and go home feeling excluded on a day of celebration. I’m totally convinced that there is a good and right path here. Jesus and his friends didn’t sit around eating chocolate bunnies and peanut butter eggs. This thought brought me to the most wonderful foods on the planet. I call them “God’s Candy,” good old fashion fruit. What do you think? Will they go for it? I’m about to find out. My taste testers have tried my trial run and give it two thumbs up. So this year we are going to do the Fruit salad Gospel!
Directions: Print out the little handout for the children and the big print out of the poem. I will be taping the print out to the front of the mixing bowl. Have the fruit cut and ready to dump, each in their own cups. Mix the coconut cream ahead of time. The coconut cream is the last to go on the salad, because His grace covers all. And it is the dressing. As you say the poem pour the corresponding into the bowl.
Download printouts: Fruit Salad Gospel (click on link)
Fruit Salad Gospel
Red is for the blood He gave.
Put in: 1 c Strawberries
Green is for the life He saved.
Put in: 2 c Green Grapes
Yellow is for the sunshine bright.
Put in:1 can Pineapple chunks
Orange is for the moon at night.
Put in: 2 Oranges
Black is for my sins I made.
Put in: 1 c Blue Berries or black berries
White is for the grace God gave.
Purple is for His heart so sad.
Put in: 2 c Purple grapes
Jesus has Risen, I’m so Glad!
Colored Promises and Prayers Sweet,
A Fruit Salad is God’s Gospel Treat.
Put in Last: Coconut Cream: 1 can coconut milk, 1 banana, 1/2 cup kefir
Coconut Lamb Pops
This is another wonderful treat. I will be using the recipe from MissionMama to make coconut butter mints on lollipop sticks.
- 3 c. coconut, raw
- 7-14 drops vanilla stevia (10) -or- 1 tsp honey (plus 1 tsp vanilla)
- 2 tsp (4 caps) Non-alcohol peppermint extract
Blend coconut with a high powered mixer until smooth and warm. Add in stevia and peppermint. Pour into a silicon mold and chill. If you don’t have a high powered blender use coconut butter.
- If you don’t have a high powered mixer, use coconut butter. Just warm it a little to mix in the stevia and peppermint. Scrap it into the mold and cool.
- Pint color: I used a dime sized piece of beet root to give the mints a dark pink color. In the high powered mixer, add the beet at the beginning with the coconut. After pouring and scrapping the hot pink mint mix into the mold, don’t clean out the blender. Just add the next batch of coconut to the hot pink left overs in the blender. This will give you light pink. Make white first or last, but not in the middle.
- Different shapes: I buy neat-o shaped silicone ice cube trays for non-baking shaped candies. Place the silicon tray on a baking sheet. Pour the mix in and use a rubber spatchula to scrap the mix into the wholes. Bounce the sheet after you are done to get the bubbles to float to the surface. Place the tray and baking sheet into the freezer for quick results.
- Stevia choices: I really like Now French Vanilla stevia extract. The amount of stevia depends on your adaptation to the sweetener. I have noticed that my family is able to handle more of the stevia sweetness as we get use to it. Your taste buds will adapt to it and not taste the bitterness as much. If you are new to stevia use less of the sweetener. It is better for it to be less sweet than bitter.
- Honey would be a good substitute for stevia. Mix and sample it. Add honey until it is sweet enough. BUT add the peppermint BEFORE the honey. The peppermint will make it taste sweeter. I used 1 tsp honey and 1 tsp vanilla for mine.
- One batch made about 9 Lamb pops.