CHARLESTON, W.Va. -- Good Housekeeping magazine recently summed up a few healthy fast-food and restaurant options for children, tweens and teens.

I don't know what impression this information would make on the latter two, judging from what manner of food I see they order and consume -- or is it inhale?

Therefore, I'm giving the recommendations for children who still fall under their parents' dietary jurisdiction. The ideas might be helpful when making dining decisions, remembering that all fast food isn't bad for us.

McDonald's: 4-pack chicken nuggets; sliced apples minus caramel sauce; 1 percent chocolate milk

KFC: chicken breast, no skin; butter flavor corn on cob; 2 percent milk; side salad

Burger King: mac and cheese; 1 percent low-fat milk; apple fries, no caramel

Wendy's: Junior hamburger; low-fat milk; mandarin oranges

Subway: tuna with cheese, ham, roast beef or turkey breast on wheat or multigrain; apples and low-fat milk

Red Lobster: grilled chicken from kids menu; broccoli; low-fat milk

Panera: kids' roast beef sandwich; apple; low-fat milk (note: veggie soup, bean soup and fruit cup weren't listed, but I think they belong)

***

Seasonal berries, always a prime healthy choice for any meal, star in the recipe today. Berries can stand alone as a fulfilling and tasty dessert, but you might want to jazz up the presentation a bit with a creamy sauce.

There are two ways to prepare the sauce, which is noted in the recipe. We'll rely upon your conscience of either going with the full fat or lightened version.

There are those whose thinking runs to having a dessert as-is, making allowances for the possible extra calories and carbs as an occasional treat. Some fat is actually needed for our bodies to process certain nutrients. Just remember portion size and moderation.

You may switch the strawberries to whole raspberries, blackberries or blueberries, changing the fruit spread to a flavor that matches the berry choice.

Berries with Cheesecake Sauce

Makes 4 to 6 servings (1/2 cup berries with 2 tablespoons sauce).

     1     pound large strawberries or 1 pint raspberries, blackberries or blueberries

     1    to 2 tablespoons all-fruit spread in flavor to match berry (suggested: Smucker's Simply Fruit)

Cheesecake sauce:

     1/4  cup heavy cream

     3     ounces cream cheese, softened

     2     tablespoons sour cream

     2 1/2     tablespoons powdered sugar

     1/4     teaspoon vanilla

RINSE and drain berries; cut strawberries in half or quarters, depending upon size.

PLACE berries in bowl; add fruit spread, tossing to coat evenly; set aside.

BEAT cream to stiff peaks; mix cream cheese, sour cream, sugar and vanilla in another bowl until smooth and blended; fold in whipped cream.

SERVE berries topped with sauce.

Note: To lighten sauce, use Neufchatel cream cheese and light sour cream; omit heavy cream and fold cream cheese mixture into 1/2 to 1 cup light Cool Whip.

Nutrition information: Per 1/6 recipe, non-lightened: 120 calories, 70 calories from fat, 8 grams fat, 5 grams saturated fat, 25 milligrams cholesterol, 70 milligrams sodium, 10 grams carbohydrates, 2 grams fiber, 2 grams protein.

Reach Judy Grigoraci at ...@suddenlink.net.