Pudding, or ‘put-in’ as Jacob calls it, is about as healthy as dessert gets. While I hesitate to even call these green vitamin-packed puddings dessert, kids think it’s a special treat and are oblivious to the fact that they’re eating vegetables for dessert. You of course know better. ‘Mommy, can I please have some put-in after dinner’? Of course baby, you can have TWO helpings if you like!
An excellent way for kids to be open to tasting more foods is to recruit their help to prepare them. With puddings, kids can help scoop out ingredients and put them in the food processor. Jacob helped make this pudding the first time we tried it. On a whim I handed him a handful of swiss chard to add to his ‘put-in’ and imagine my surprise when he happily obliged and stuffed it in! When the prep was done and he excitedly tasted his concoction and loved it I was over the moon thinking of all the things I could ‘put-in’ dessert!
Makes 3-4 servings
- 2 ripe avocados, halved and seeds removed
- Juice of 1 lemon or lime
- 1 kiwi peeled
- 2-3 tbps agave nectar (or eliminate this completely and use a few more dates and a little bit of water as needed)
- 3-4 pitted dates
- 2-3 leave chard (long stems removed) you can also use kale
- Place all ingredients in a food processor or blender (food processor works better here) and process until smooth. Add water in tiny amounts if your pudding needs some help coming along.
- Taste and add more agave or dates to taste
- Refrigerate for at least 2-3 hours before serving
- Will keep a day or two in the fridge