GLASGOW'S schoolkids - and their parents - are aiming high when it comes to eating healthily and exercising more.

And pupils of Saracen Primary in the north of the city are leading the way.

The school teamed up with NG Homes, AXIS Health Hubs and Active Schools to create a unique 10-week health and fitness project for primary six and seven pupils and their parents.

As well as exercise initiatives such as daily walking, skipping and running, the children and their families completed a healthy cooking course.

Headteacher Evelyn Gibson said: ”I am so proud of the way all the teachers have embraced this Happy, Healthy Hearts project and the benefits to the pupils are evident."

Chairperson of ng homes, John Fury, said: “We are delighted with the progress of the Happy Healthy Hearts programme. Encouraging children at a young age to keep active and make the right choices about their diet and fitness will stand them in good stead as they get older.

“It’s also very encouraging that parents and carers are involved in the project and support the whole approach around active and healthy families in the household."

Don’t miss the Evening Times Eat Better Feel Better column every Thursday.

As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk

This week, we are celebrating the arrival of some spring sunshine with a very simple, light dessert or healthy after-school snack - Cinnamon Toast.

Cinnamon Toast With Spiced Fruit

Ready in 15 mins

Serves 4, costs less than £2

Ingredients

4 Plums, Small sized (120g)

1 Pear, Medium sized (170g)

½ Cup Unsweetened Apple Juice (100ml)

½ Teaspoon Ground Mixed Spice (1.5g)

1 Tablespoon Sultanas (30g)

1 Can Mandarins in Juice (298g)

4 Wholemeal Bread (144g)

1 Teaspoon Ground Cinnamon (3g)

3 Tablespoons Low Fat Natural Yoghurt (120g)

Method

Cut plums in half with a sharp knife, remove the stones and slice. Remove the core from the pear and slice.

Put plums and pears into a saucepan with the apple juice and 3 tablespoons of water. Add the mixed spice and sultanas and cook on a gentle heat for around five minutes until the plums and pears are tender.

Sprinkle the bread with cinnamon and then toast lightly.

Drain juice from the mandarins and then add to the saucepan, stir gently and heat for a further minute.

Serve fruit with toast and yoghurt

Time saver tip: There is no need to peel the pear!

Cost saver tip: You can use other fruit in season or anything you have in your fruit bowl. Try with apples or berries.