For all the good things and the bad things, our kids really do long to be just like us. My oldest, LGP (I haven’t decided at what point I will use her real name) is 8 and she wants a cookbook for Christmas. I’m going to get her one, but I also want her to develop recipes of her own, just like I do. I think that both are essential to know how to cook. In order to create, we must first learn.
Today, she wanted to help with lunch, but I had already put the gnocchi and cheese (coming soon) in the oven. When we have something a little on the heavy side, we lighten it up for the rest of the meal with lots of fruits and veggies. She is eager to use the knife and she’s getting better. We thought a fruit salad would be the way to go. We have a cutting board that is just her size and cutting something softer is easier to learn.
We used some frozen and defrosted raspberries, bananas and kiwi. We thought a yogurt sauce would be the perfect accompaniment to the fruit.
She started with a 6 oz container of plain yogurt and added some honey. We poured in somewhere between 1 and 2 tablespoons. Probably closer to 1 though.
Next was a dash of cinnamon…
I let her know that cinnamon is a strong spice and she didn’t need much. Just a pinch will do it.
Stir it up and we’re ready to serve.
Only one critique came from this dish – we should have made more!
- 2 cups frozen and defrosted or fresh raspberries
- 2 bananas, sliced
- 2 kiwi fruits, sliced
- 1 – 6 oz container of plain yogurt
- 1 or 2 Tablespoons honey
- sprinkle of cinnamon
- Cut fruit and add to a bowl
- Pour yogurt and honey in a bowl and sprinkle with cinnamon; stir
- Spoon 1/2 cup fruit in individual serving dishes and top with 2 Tablespoons yogurt honey sauce