Measure 1/2 cup of your kid's favorite fruit and 1/2 cup of yogurt and freeze them in individual Ziploc bags. In the morning, pull a packet from the freezer, put it in a blender with 1/2 cup of milk and 1/2 cup of juice and whir until smooth.
Try these variations:
Bananas and blueberries, banana yogurt and pinaepple-orange-banana juice
Strawberries and bananas with strawberry yogurt and orange juice
Raspberries and blueberries with vanilla yogurt and cranberry juice
To make the tortilla chips, heat the oven to 350 degrees. Cut three six-inch flour tortillas into triangles, lay them on a baking sheet and spritz them with cooking spray. Sprinkle 1 tbsp of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.
For homemade strawberry sauce, combine 1 1/2 cups of fresh strawberries, cleaned and hulled, 1 tbsp of orange juice and 1/2 tsp of sugar in a blender. Puree the ingredients until smooth.
Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, 8 oz. of vanilla yogurt, 1 cup of chopped strawberries and 1/2 cup of shredded coconut or white chocolate shavings. Serves 4 to 6.
When Oscar winner and Mississippian Morgan Freeman is not in Hollywood or Clarksdale, MS, you can often find him sailing on his 44-foot boat in the Caribbean - and dropping anchor often to sample his favorite Caribbean cooking. He's especially fond of Grenada (the Caribbean island, not the Misisssippi city), which was hit hard by Hurricane Ivan in 2004. To help out, Freeman put his name behind Morgan Freeman & Friends: Caribbean Cooking for a Cause. All proceeds will benefit the Grenada Relief Fund, which was established by Freeman in 2005.