Do you struggle with getting your kids to eat breakfast? I was trying to get up early every morning to bake muffins or banana bread, but you need to get up really early to have them baked and ready to go when the kids are. Ugh. Now though, I’ve put a new spin on things by making breakfast pudding parfaits. Instead of going with yogurt, I make a lowfat, slightly less sweet than normal pudding with a little kick of almond butter (you can use peanut butter instead if that’s what you’re into). The kids gobble it up because it feels naughty, even though it’s really not, and I know they’ve got the protein from the milk and almond butter to help get them through until lunch. Plus, it’s even better made the day before!
Breakfast Pudding Parfaits
Makes: 4 servings
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 cups fat free milk
- 2 egg yolks, lightly beaten
- 2 tablespoons almond butter (I like Trader Joes brand)
- 2 teaspoons vanilla extract
- Mixed fresh berries for serving
- Crunchy cereal for serving
Whisk sugar and cornstarch in a medium saucepan until well blended. Slowly pour in milk, whisking until smooth, then whisk in eggs.
Cook pudding over medium heat until it begins to thicken, whisking constantly. Reduce heat to medium-low and, stir pudding with spatula, scraping the sides and bottom of pot until thickened.
Off heat, whisk in almond butter and vanilla. Transfer pudding to a bowl, cover with plastic wrap, pressing to the surface to prevent skin from forming, and chill for at least 2 hours.
Spoon 1/3 cup of chilled pudding into four parfait glasses. Top with some berries and 2 tablespoons cereal, then layer another 1/3 cup pudding on top, followed by more berries and cereal.
Recipe courtesy of Got Milk