Not so long ago, classroom parties and birthday celebrations were a cinch for most elementary-school parents.

If you had the time and inclination, you whipped up a batch of cupcakes or cookies for the Birthday Girl or Boy to pass out to classmates. If you didn’t, a package of Oreos or one of those monster-sized cookie “pies” from the grocery store did the trick. To little kids, nothing says “party” quite like chocolate chips and butter-cream icing washed down with a juice box.

This year, however, all bets are off when it comes to school treats.

Concerned with rising childhood obesity rates, Congress passed a law two years ago requiring schools that participate in the National School Lunch or School Breakfast program to have wellness policies in place by the start of this school year. In addition to encouraging more physical activity, these guidelines promote healthier eating habits by putting the kibosh on soda pop and fried foods in school cafeterias; they also pull sugary and high-fat treats from vending machines and restrict what students can sell for school fund-raisers.

Yet the one change that might come as the biggest surprise — and disappointment, if parents and their children have a sweet tooth — falls closer to home. According to the new guidelines, which are to be phased in over the next three school years, even treats Mom and Dad send from home to celebrate special events, such as birthdays or holidays, are expected to be nutritious.

So long, sweet cupcake. Hello, carrot sticks and low-fat dip.

Because of the growing incidence of food allergies among school-age children, parents are accustomed to thinking about what they can send into the classroom as snacks. (Foods that contain peanuts or tree nuts are generally verboten.) Yet taking that food’s sugar and fat content into consideration is often a completely alien idea; class treats, after all, are just that — treats.

Healthy food choices, however, increase children’s awareness of nutrition and help prevent potentially disabling diseases such as diabetes and obesity. So schools are taking steps to get parents to serve healthy snacks and beverages in the classroom. Some are asking parents to substitute fruit, veggies and low-fat snacks, such as crackers or string cheese, for favorites such as cupcakes, while others are asking them to pair sugary choices with something healthful. A handful are prohibiting food entirely, focusing instead on games and activities for parties.

Avonworth Elementary School in Pittsburgh, for instance, recently sent parents a letter with a long list of approved foods and beverages for parties, along with a party approval form that asks for a list of all proposed foods, which must be submitted beforehand.

Approved items include low-fat cookies and pudding cups, unsweetened applesauce, muffins made with no saturated or trans fat, and angel food or sponge cakes without icing.

In addition, any “bad” foods will have to be balanced out with two healthy choices, says Diane Foster, who chairs the homeroom parents committee.

While a handful of parents are unhappy with the regulations, most are taking a “wait and see” attitude as the plan is phased in, says Foster.

“I don’t think that a cookie per se is the total cause for childhood obesity, so it’s sad we have to go to such an extreme,” she says. “But I totally understand (the state’s) reason for doing it.”

It’s a little more laid-back at William Penn Elementary in Bethel Park, Pa., where classroom parties may include one sweet, traditional treat such as a cookie as long as everything else offered to students is healthful, says principal Dee Stark. Just remember to keep that cookie modest.

“We’re not going to give them out if they’re the size of a dinner plate and piled high with icing,” she says.

Bradford Elementary, another Pittsburgh-area school, also allows a traditional snack at holiday parties, provided that parents marry it with a healthy snack, such as fruit or cheese, says Michelle Scott, who chairs the school’s homeroom parents’ committee. But food-related birthday treats are banned, just as they are over at Washington Elementary. Both schools suggest that parents send in stickers, pencils, chalk and other inexpensive toys.

Because the regulations are new and schools have some time to fully implement them, it’s not clear how picky teachers and principals will be, and whether they’ll turn a blind eye to something deemed a little too sweet. At William Penn Elementary, for example, administrators and parents are still compiling a list of appropriate foods for parents.

“But I certainly hope we’re not going to be in the business of policing things,” says Stark.

Danny Seymour, director of food services for the Pittsburgh School District, agrees that educating parents will take time; not everyone is in tune with nutrition. While parent-school-community councils may choose to implement guidelines at an accelerated pace, “there’s not going to be a high priority on teachers policing the classroom party,” he says.

Does a school sacrifice fun by not having high-fat cakes and cookies at a party? Mary Birks, president of the Mount Lebanon PTA Council in suburban Pittsburgh, isn’t so sure.

“It’s only as big an issue as parents make it,” she says, adding that to date, no one has complained to her even in casual conversation, thanks to district efforts to keep parents involved and informed. “I believe most parents want what’s in the best interests of all children.”

Parents can try to make non-sugary snacks more appealing by serving them on fun plates and napkins. Or, if sweet treats are permitted, they can look for recipes that cut down on sugar and fat, or incorporate whole grains, which provide more fiber and vitamins than refined grains.

Take the classic cupcake made from a packaged mix. Even without icing and sprinkles, these confections contain anywhere from about 150 to 170 calories and 2 grams of fat. A better choice, and one nearly as tasty, is an angel-food cupcake made with sweetened cocoa powder and egg whites and topped with a sliver of fresh strawberry. Total calories: 37 per cupcake, with the added benefit of being fat- and cholesterol-free.

Low-fat granola and cereal bars are another nutritious choice, especially if they’re studded with dried fruits that contain little or no added sugars, such as raisins, cranberries and apples. Oatmeal bars that contain low-fat yogurt and egg whites instead of butter and whole eggs, and dried mixed fruit instead of chocolate chips or nuts, will feed a child’s sweet tooth while still providing both iron and soluble fiber.

Kids will also gobble up fresh fruit, which is naturally sweet and can be served in a variety of sizes (whole, sliced, cubed or cut into wedges). Fruit kebabs, which are made by threading fresh or canned fruits onto a flexible (safe for fellow students) plastic cocktail straw, are especially attractive to the younger set. Just keep it colorful and don’t forget to provide low-fat vanilla yogurt for dipping.

Other options include low-fat microwave or air-popped popcorn, baked tortilla chips and salsa, whole-grain pretzels and trail mixes made with low-fat granola, whole grain cereals, pumpkin or sunflower seeds and dried fruits.

“It’s just a sign of the times,” says Scott, who has two children at Bradford Elementary. “And with the obesity problem in our country, it’s probably a good thing.”

CHOCOLATE ANGEL FOOD CUPCAKES

These ultralight, no-guilt cupcakes have just 37 calories and absolutely no fat. But they’re still chocolaty enough to please even the smallest child. Our tester used Ghirardelli Sweet Ground Chocolate in this recipe, located in many grocery stores in the baking aisle with the chocolate chips, instead of next to the unsweetened cocoa.

1/3 cup sweetened cocoa powder (we used Ghirardelli Sweet Ground Chocolate)

1/3 cup water

1/2 teaspoon vanilla extract

4 large egg whites

1 dash salt

1/3 cup granulated sugar

1/4 cup flour

2 teaspoons baking powder

Nonstick cooking spray or paper baking cups

12 tiny strawberries or strawberry wedges (optional)

Whipped cream (optional)

Preheat oven to 350 degrees.

In a small saucepan, stir cocoa and 1/3 cup water over low heat for about 1 minute until mixture thickens and just begins to boil. Remove from heat and stir in vanilla.

In a large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted. Add sugar, 1 tablespoon at a time, beating well after each addition until stiff peaks form when beaters are lifted. Quickly add cocoa mixture and beat 20 seconds until just blended.

In a small bowl, combine flour and baking powder. Fold into egg-white mixture, one quarter at a time.

Spray a 12-cup muffin pan with vegetable cooking spray or line with paper baking cups. Divide batter among cups. Bake 10 to 15 minutes, until cupcakes begin to pull away from the sides of the pan. Remove from oven and cool on wire rack for 10 minutes. If baked directly in the pan, run a knife around the edge of cupcake to loosen.

Garnish each with a little whipped cream and a strawberry, if desired.

Makes 12 cupcakes.

— Recipezaar.com

LOW-FAT GINGERBREAD MUFFINS

These tender, lightly spiced gingerbread muffins contain 190 calories, but very little fat.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup sugar

1/2 cup chunky applesauce

1/4 cup apple juice

1/4 cup molasses

1 egg

2 tablespoons vegetable oil

1 16-ounce can peaches in juice, drained and chopped

Preheat oven to 400 degrees.

Line 12 (2-1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In large bowl, combine flour, baking powder, ginger, salt and spices. In small bowl, combine sugar, applesauce, apple juice, molasses, egg and oil. Stir applesauce mixture into flour mixture just until moistened.

Spoon evenly into prepared muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely.

Makes 12 servings.

— Franksrecipes.com

LOW-FAT CREAM-CHEESE ICING

4 ounces low-fat cream cheese, softened

1 cup confectioner’s sugar

1-1/2 teaspoons lemon juice

1/2 teaspoon vanilla extract

In a small mixing bowl, beat the cream cheese, confectioner’s sugar, lemon juice and vanilla together until the mixture is smooth. Using a spoon or spatula, spread the icing on top of cooled cupcakes.

Makes enough for 12 cupcakes.

— The FoodFit Company (www.foodfit.com)

LOW-FAT CHEWY FRUIT AND OATMEAL BARS

1/2 to 3/4 cup packed brown sugar

1/2 cup sugar

1 8-ounce container vanilla or plain low-fat yogurt

2 egg whites, lightly beaten

2 tablespoons vegetable oil

2 tablespoons fat-free milk

2 teaspoons vanilla

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups oats (old-fashioned or quick, uncooked)

1 cup diced dried mixed fruit, raisins, or dried cranberries

Preheat oven to 350 degrees.

In a large bowl, combine the sugars, yogurt, egg whites, oil, milk and vanilla. Mix well. In a medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.

Spread dough onto bottom of ungreased 9-by-13-inch pan and bake for 28 to 32 minutes or until lightly brown. Cool completely on wire rack. Cut into bars and store in a covered container.

Makes 2 dozen bars.

— Quaker Oatmeal

HEALTHY FRUIT KEBABS

These tasty kebabs are a fun way to serve children fruit. Triple or quadruple the amount of fruit to make more skewers and don’t be afraid to substitute in-season fruit.

4 1-inch pineapple cubes

12 seedless red grapes

4 large strawberries, hulled

2 medium green kiwifruit, peeled and cut in half vertically

Low-fat vanilla yogurt

Bamboo skewers or flexible plastic cocktail straws

Slide fruit onto four 6-inch bamboo skewers or cocktail straws, in the following order: pineapple, grape, strawberry, grape, kiwifruit, grape. (The grapes keep the strawberries from discoloring the other fruits.)

Serve the kebabs with chilled low-fat vanilla yogurt.

Serves 4.

— American Heart Association

(Gretchen McKay can be reached at gmckaypost-gazette.com or 412-761-4670. )



(Distributed by Scripps Howard News Service, www.scrippsnews.com.)