[Care Facility] Recommended Snack Activities: Easy and Delicious Recipes to Make with Older Adults

Mixed Fruit Whipped Cream Bread

Super Easy: Snack Recipes Served at Nursing Care Facilities!

It’s a simple yet beautiful dessert made by arranging and decorating a variety of fruits, whipped cream, and bread.

The base uses diced white bread, which is placed in balance with the fruits, then decorated with whipped cream as well.

If you add too much bread, it can start to feel more like a meal than a dessert, so keep that balance in mind as you go.

If a fruit mix doesn’t provide enough color, it’s also recommended to incorporate other fruits.

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kappamaki

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Gyoza Wrapper Pizza on a Hot Plate

Gyoza Wrappers ♪ Easy Pizza Party

Gyoza wrapper pizzas made on a hot plate are delightfully unexpected and easy to prepare.

Because they can be cooked on the spot, they’re well-suited to senior care facilities.

The gyoza wrappers are light and the portions are easy to eat, making them perfect for a snack.

The steps—spreading pizza sauce, adding toppings, sprinkling cheese—are easy to divide, so each participant can take on a role.

Choosing toppings also sparks conversation and brightens the overall atmosphere of the activity.

Waiting together as they cook builds anticipation, and enjoying them fresh off the plate is especially fun.

The crisp texture and familiar flavors are satisfying, making this a handy idea when you want to add variety to snack-time activities.

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kojifumi

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Stick Mitarashi DangoNEW!

@hiromaru007

Instagrammable and delicious! Mitarashi Dango on a Stick Note: The video says at the end that “it’s tasty warm,” but that refers to the state before chilling to set. Sorry for the lack of clarity. On hot days, enjoy chilled mitarashi dango jelly; on cold days, try warm mitarashi dango. You can eat it as-is, so no bowl or spoon needed—great for girls’ gatherings or as a gift. ※ Best enjoyed on the day it’s made. ✏－－－－－－－－－－－－－ Ingredients: About 40 dumplings (Dango) Silken tofu 150 g Shiratamako (glutinous rice flour) 120 g (Sauce) A) Water 240 ml A) Granulated sugar 100 g A) Dark soy sauce 40 ml A) Mirin 60 g Gelatin powder 8 g Instructions 1) Put all A ingredients in a pot, heat over medium, stir well, and bring just to a boil. Remove from heat, sprinkle in the gelatin powder, stir until dissolved, and let cool to room temperature. 2) In a bowl, mix shiratamako and silken tofu well; roll into balls of about 7 g each. 3) Drop into boiling water; once the dumplings float, simmer about 1 minute. Transfer to ice water and chill about 3 minutes, then drain lightly. 4) Place 5 dumplings and some sauce into a clear stick pouch. ※ You’ll seal the opening with a clip sealer, so wipe off any moisture at the mouth of the pouch. 5) Expel as much air as possible and seal about 1 cm from the top of the clear stick pouch with a clip sealer. 6) Refrigerate for at least 25 minutes to set. ※ Before refrigerating, press the dumplings gently from outside the pouch to arrange them evenly for a prettier finish. Kitchen tools used in the video: ◆ cotta Plastic Clip Sealer Z-1 ◆ Clear stick pouches / 24 pcs (Tomizawa Shoten)# Easy Sweets Recipe#HomeCafe#recipe

On a Clear Day… ~from “Kiki’s Delivery Service”~ – Yuko Mifune (piano)

This is a sweet that firmly sets mitarashi dango together with its sauce so you can enjoy it like a stick.

The seasoning is a sweet-salty mixture simmered by adding soy sauce, sugar, and mirin to water; gelatin is added to give it thickness and allow it to set.

The dumplings use tofu and shiratamako (glutinous rice flour); mix them, boil, then chill to create smooth dumplings.

Next, place the dumplings in a long, narrow pouch, pour in the sauce, and chill until set to finish.

When chilled, you can enjoy it as a stick, and if you warm it up, you can enjoy smooth mitarashi dango, so both options are recommended.

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kappamaki

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Tanabata ParfaitNEW!

@kaimoe.family

Tanabata parfaitCulinary arts#Cooking videoCooking girlsCooking diary#I want to connect with people who like cookingChef#Nursery schoolNursery school teacherA day at the nurserySchool lunchNursery school lunchNursery school snack#HandmadeSnacksTanabataTanabata ParfaitTanabata Jelly

♬ Original song – Nissho Certified Kodomoen (Kindergarten) Cafeteria – Kaimoe couple

Speaking of Tanabata, it’s an event strongly associated with starry skies.

This piece is about recreating that Tanabata night sky using a combination of sweets.

For the base, use a jelly made by mixing gelatin with milk and Calpis; first, pour it into cups containing chopped kiwi and let it set.

Next, recreate the blue of the night sky with a jelly colored using food coloring, then place the crushed blue jelly on top of the previous layer in the cups.

Finally, add fruit to finish—using pieces cut into star shapes, for example—to emphasize the starry-sky theme.

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kappamaki

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Pineapple shakeNEW!

Tastes like Thailand! Easy Pineapple Shake Made with Canned Pineapple

It’s about cooling off and feeling refreshed with a pineapple shake to breeze through the summer.

You’ll use canned pineapple—freeze the fruit together with its syrup, then blend it with milk.

Some people might worry about pineapple’s tartness, but since you’re using the syrup as well, you’ll get a satisfying sweetness—that’s a key point.

You’ll use a blender to mix it, and the texture will change depending on how long you blend, so aim for the mouthfeel you like.

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kappamaki

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Pineapple Milk PuddingNEW!

Pineapple × Milk Pudding Pineapple Double-Skin Milk

This is about creating a combination that looks fun too: a layer of pineapple sauce on top of milk pudding.

The milk pudding is simple—water, milk, sugar, and gelatin mixed and set—and we’ll refine this straightforward pudding with a pineapple sauce.

Use plenty of pineapple for the sauce: blend chopped pineapple with yogurt to make it smooth.

Then just pour the sauce over the milk pudding and it’s done.

If the flavor feels a bit lacking, it’s recommended to adjust it by tweaking the seasoning of the sauce.

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kappamaki

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Whole Peach JellyNEW!

[Super Easy, Exquisite Dessert!] Chilled and Jiggly♡ Whole Canned Peach Jelly / Canned Peach Jelly

This is about making a simple jelly with large peaches by taking advantage of canned peaches.

Since peach cans come with syrup, you can use it as-is, which makes the process easy because you don’t need to add extra flavoring.

First, open the can and separate the peaches from the syrup.

Dissolve gelatin in the syrup, add the peaches, then let it set.

You can make it in a separate container, but using the opened can itself reduces what you need to prepare and gives it an even more effortless feel, so that method is also recommended.

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