When it’s thirty degrees, I don’t want to get up and make eggs and toast for the kids. They aren’t cereal-loving-children, so it presents a bit of a challenge when it comes to keeping things fresh for breakfast. While making frozen chocolate covered bananas for an after dinner snack, I grabbed a container of coconut greek yogurt from the fridge, and wondered how the kids would respond to a new kind of popsicle, dipped in frozen yogurt.
I’ve learned that anything on a stick is bound to be a hit with kids, so I made six, and they were gone within the day. Since it’s snacks the girls usually ate anyway, I didn’t mind letting them include it with breakfast, lunch and a snack before bed.
I used a large container of Greek Coconut flavoured Yogurt, Liberte Mediteranee, and for six bananas used just under half the container. For toppings for me, I picked crushed pecans and for the kids, the sugar cereal I bought for the upcoming camping trip.
How to Make Frozen Yogurt-Dipped Bananas
Grasp the banana all around while inserting the stick, to reduce the chances the banana is going to slice open. Then, place the banana inside of the yogurt container, halfway, using a spoon to help coat the rest of the banana. Use the bottom of the spoon to help lift the banana and take any excess yogurt off.
Use wax paper or a silicon sheet when freezing for easy moving of the bananas into a container.
Freezing time: 4 hours or overnight,