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Camp exposes youngsters to new foods, good choices

Lindsey Koelling, a registered dietician with Hy-Vee, works with youngsters during the last session of Hy-Vee Kids Summer Camp. They were making a dairy dessert of white chocolate mousse with berries. Macy Kopp stirs the mix as Jadan Crader and Kyndel Bickel wait for their turn to stir

Lindsey Koelling, a registered dietician with Hy-Vee, works with youngsters during the last session of Hy-Vee Kids Summer Camp. They were making a dairy dessert of white chocolate mousse with berries. Macy Kopp stirs the mix as Jadan Crader and Kyndel Bickel wait for their turn to stir Photo by Julie Smith.

A dozen children in red aprons took turns measuring, adding and stirring ingredients for White Chocolate Mousse With Berries at Kids Summer Cooking Camp.

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Once the pudding mix and whipped topping were combined, the students ages 5-12 layered their individual cups with the mousse and a dried berry mixture.

“It’s always good to try new things,” said dietitian Lindsey Koelling to a girl who requested to leave the berries out of her cup.

Then, Koelling had the class recite, “Don’t yuck someone else’s yum.”

“Dish on Dairy” Monday was the fourth of five weekly classes this summer, a first-time venture for Hy-Vee.

Throughout the camp, she has focused on exposing them to new foods and giving them information to make good choices, Koelling said.

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