Yogurt-dipped banana pops
It happened last week. As I stood in the aisle of Giant Eagle, surrounded by hundreds of food items I could not use to make a snack for my daughter's preschool class, I developed an intense hatred for food allergies.
No, my daughter doesn't have allergies. But because of the prevalence of nut allergies among our children, her school is nut-free. Add a classmate's dairy allergy, an edict to make only healthy foods, and a goal of preparing the snack with the children to the mix and you have a snack enigma: what can you make?
No doubt you've encountered such issues if you have a young child. It is a headache, to say the least. But when you overcome the obstacles, you can walk the halls of your preschool with your head held high, because you have conquered the near impossible: delivering a snack that is allergen-free (from multiple angles), and passed the lips of quirky preschoolers whose palates are, to be sure, entirely unpredictable and maddeningly inconsistent.
Here's my free pass to you: try yogurt-dipped frozen banana pops. Banana pops are fun and easy to make, and my daughter's classmates devoured them. Enough said.
Yogurt-dipped banana pops:
- Peel bananas
- Cut each banana in half
- Insert popsicle sticks into center of each banana
- Cover a cookie sheet with wax paper, place bananas on paper and cover. Freeze overnight
- Take to school: bananas, a large container of vanilla yogurt (soy), nut-free granola, and a plate
- Spread granola out on plate
- Write each child's name on the popsicle sticks.
- Have children dip their bananas in the yogurt
- After dipping, ask each child to roll his banana in the granola
- Return bananas to tray and re-freeze for about 15 minutes