We are continuing today with our theme of no time, May stress and trying to eat well. Breakfast is my personal weakness. My kids aren’t big cereal eaters. They’d love a bacon, eggs and pancakes breakfast every morning, but that just isn’t going to happen. I do like them starting the day with significant protein, though. So, what can I serve that will excite their tastebuds? Make them WANT to get out of bed? And could this be something that my husband and I might want to eat also?
Friends, I introduce to you (as this is new to me) the Breakfast Popsicle.
Basically, this is just some yummy Greek yogurt frozen into plastic popsicle shapers, so don’t be intimidated. It’s so easy, in fact, kids over the age of eight can probably make themselves!
Our first batch consisted of Greek yogurt mixed with pureed strawberries plus some sour cream. With the next batch we added some chopped almonds and a pinch of sea salt to the strawberries. We’ve made coconut ones and even a pineapple & kiwi combination. But for us, anything with strawberries seems to be the most enjoyed.
Here’s the recipe we made up this week: Coconut with Strawberry. See if your kids don’t scramble to get ready a little bit faster knowing this is waiting. Don’t have kids or kids at home? Feel like one by eating “dessert” for breakfast!
Breakfast Popsicle
Ingredients
- 32 oz container Greek yogurt low-fat plain*
- 16 oz container of strawberries
- 1 cup shredded coconut I used unsweetened
- 1/4 tsp vanilla
- 1/2 cup sour cream optional, makes it creamier
- Sweetener of choice and to taste I used 1 1/2 TBS of local honey
- *for simplicity you can opt for vanilla flavored yogurt and skip the added vanilla and sweetener. I prefer the taste of Cabot, but it has twice the sugar (32 g) of my second favorite vanilla brand, Chobani, with 17 g per serving. We all think the vanilla yogurt makes the tastiest popsicles, but I'm trying to do less sugar, so we're trying to learn to love the plain!
Instructions
- Puree strawberries in food processor.
- Combine all ingredients in a large bowl.
- Fill popsicle containers and freeze.
- Keep extra in the refrigerator and keep making more, all week long.
- Serving size depends on the size of your popsicle mold.
Notes
Nutrition
