The above cornbread-from-pancake mix needed a little more tweaking. Since I am moving from tiny mini-meals to larger, less-frequent mini-meals, I decided in favor of a TINY amount of sweetening.

But first I had to pack up some winter (canned, unfortunately) fruit:

1 bag frozen fresh cranberries cooked in 1 C mandarin orange light syrup
4 cans (Campbell-soup size) drained and rough-chopped mandarin oranges (were in light syrup)
1 #10 can peaches, drained and chopped (were in heavy syrup).

Mix all well and pack into 1/2-cup ziplocs (snack size), flattened out to make squeeze pops when eaten frozen. Freeze. When hard, pack all into gallon-sized freezer bags. (Also = a single-serve lunchbox pak if eaten thawed.)

Yield: 26 1/2-cup portions. Can take anywhere. Cut off a corner to use as a squeeze-pop.

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So I saved all that syrup (labeled as to "flavor") along with the juices that emerged as each fruit was chopped. I'll mix it with dry milk powder to make up the equivalent amount of milk for the bulk cornbread recipe.

The amount of "sugar" added to each fruit portion, is, I understand, negligible. These will be supplemented by fresh fruit in season, and of course there will be another mix of the frozen-canned stuff for variety. I'm thinking fruit cocktail with added raisins or pineapple.

~Susan