Keep it cool, Yo.
My kids love popsicles. Love. Them. I can’t blame them though. There’s just something you can’t deny about a tasty frozen treat on a hot summer day. And trust me, we know hot summer days.
There is nothing more frustrating than spending time preparing a meal that just sits on a melamine rocket shaped plate for three hours, changing colors until it’s indistinguishable, because someone is as stubborn as a mule when it comes to food.
Lucky for me, I have one little foodie in training who will open wide for pretty much anything I come up with. And this Saturday morning experiment turned out to be one of Chonker’s favorites so far.
I’m slowly mastering the art of tricking my 3 year old (picky eater) into eating things that are good for him with a little game I have dubbed “Tom Foodery.” The kid would seriously live on snacks if his title was The Boss. Unfortunately for him, it’s not.
Every single morning, without fail, he stumbles out of his room with crazy-ass bedhead, rubbing his eyes, rambling incoherently about snacks and dreams he had about popsicles and rainbows.
Let the Tom Foodery begin, my friends.
This recipe is one I stole from Tyler Florence, only slightly adapted, and renamed “breakfast pudding.” The kids think it’s pudding. Dad thinks it’s a smoothie. The leftovers become popsicles. Win. Win. Win.
Breakfast Pudding
makes 4 – 6 servings
1 avocado
2 cups fresh pineapple
2 bananas
1/2 cup plain whole milk yogurt
Combine all ingredients in a blender and puree to pudding consistency.
This needs to be eaten immediately. Thanks to the avocado it will not save unless you freeze it. Which I do. In popsicle molds.
Excellent for teething babies or preschoolers who expect a daily dose of frozen treats with their afternoon swim. Quadruple Win.
OMFG. SO GOOD.
