Officials with the Decatur County Board of Education teamed up with Winn-Dixie employees on Friday to offer parents information about how to help their kids enjoy healthy easy-to-make snacks at home.

School Nutrition Director Debbie Purcell, School Parent Involvement Coordinator Dr. Cheryl Guy, and several members of the Winn-Dixie staff manned tables at the front of the store Friday, handing out information and showing visiting shoppers how to make some of the healthy snacks. At one table, they made a yogurt crunch parfait out of blueberries, lemon low-fat yogurt and crushed cereal. At the other table, Winn-Dixie employees handed out apple slices and a dip made from sour cream, vanilla, brown sugar and crunchy peanut butter.

The snacks proved to be popular with the kids, who were out of school Friday because of a teachers’ professional development day.

“We’re trying to show parents that kids can eat healthy all the time, even when they’re snacking at home,” Purcell said.

Parents could also pick up information about the school’s nutrition program, healthy eating and a recipe sheet with the snacks that were offered as free samples. In addition, there was a cookbook available filled with healthy recipes submitted by Winn-Dixie employees.

“This is our first time partnering with the schools for an activity like this,” said Winn-Dixie Store Director Claire Craddock. “We hope to do even more in the future.”

Recipes for the healthy snacks are as follows:

Yogurt crunch parfait

Ingredients: 3/4-cup of fresh or frozen blueberries, two (8 oz.) cartons of lemon low-fat yogurt, 1/4-cup of crushed cereal

Directions: Spoon 3 tablespoons of blueberries into each of four glasses. Top each with 1/2-carton lemon yogurt. Sprinkle 1 tablespoon of crushed cereal over yogurt in each glass and serve immediately.

Apple dip

Ingredients: 1 cup of fat-free sour cream, 3/4-cup of brown sugar, 1 teaspoon of vanilla, 1/2-cup of crunchy peanut butter

Directions: Mix all ingredients together well. When ready to serve, drain apple slices. Arrange slices on a platter or large plate, and put the dip in the center to serve. The dip may be prepared the day before. Serves eight.