Peanut Butter Yogurt Dip and Cooking with Students part 2

So Tuesday was the third and final day of Skinnies.  My room was tore up because it was the second to last day of school.  I got it together enough for the group of students to have a place to eat.

We had fresh pineapple, grapes, strawberries, watermelon, and apples.  I also had a veggie tray with broccoli, carrots, celery, and cherry tomatoes.  The veggie tray also had a cup of ranch.  I brought caramel for the apples since one of the students asked me if I could do that.

We also made peanut butter yogurt dip.  A few of the students tried it and liked it.  It was easy for them to make and allowed for various students to help with the making of the dip.


Oh, I did bring in a bag of chips but the rule was “You eat some of the veggies and/or fruit and you’ll get some chips.”  No one complained about the rule.

We also went outside and played for about 10 minutes after eating.


Sorry for the quality of the picture.  It was taken on my phone.

Peanut Butter Yogurt Dip

Stars of the recipe:

  • 2/3 to 1 c. peanut butter (I used chunky.  Smooth will also work.)
  • 1 (6 oz.) container of plain or vanilla yogurt (I used French vanilla flavor.)
  • 2 tsp. honey


  1. Place all of the ingredients in a bowl.
  2. Mix well to combine.
  3. Enjoy with your favorite fruit, pretzels, or graham crackers.

Happy eating,


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