Now that my kids are back in school, I’ve been thinking of different and creative snacks to have ready for them when they get home. Something heathy that’ll give them the energy to power through homework and after-school activities.
My youngest started kindergarten this year and he’s a very picky eater. He doesn’t like vegetables and the only two fruits that he usually eats are strawberries and bananas, so I’m always making different recipes with other fruits for him to try.
This week I made Rice Pudding and Fruit Rolls using Flat Out Bread and they were a hit! The combination of textures and flavors in these rolls are wonderful. They are an interesting finger food that kids of all ages can appreciate. There is just something about small, bite sized food, that is just so much fun to eat. These rolls are great for school lunches, after school snacks, midnight snacking, for the adults of course, and parties for all ages!
I also love how simple and easy these Rice Pudding and Fruit Rolls can be made to suit your taste. Feel free to use your favorite fresh and seasonal fruits or even fruit jams, with the rice pudding in your rolls, then serve them on a plate with toothpicks. You can drizzle chocolate, caramel or raspberry sauce on top just before serving for some added goodness.
So if you are looking for kid-friendly recipe ideas using fruit, this Flatout Bread and Rice Pudding and Fruit Roll’s recipe is a must try. You can make these up to 24 hours in advance and store them in an airtight container in the refrigerator.
I always have Flatout breads in my pantry! They are low in fat, a good source of fiber and versatile, perfect for sandwiches, quesadillas, burritos, wraps and even pizzas. Have a look at the Flatout site and learn more about their other flavors, delicious recipes, and where to find their products.
This is a sponsored post in partnership with Flatout, however, the recipe and opinions are my own, as always.
- 1 Flatout flatbread
- 3/4 cup of rice pudding (see recipe here)
- 1/2 cup of diced fruit (I used mango and blueberries)
- Chocolate, rapsberry or caramel sauce for garnish
- Let the rice pudding cool down.
- Spread the rice pudding on the surface and add the diced fruit. Make a roll.
- Cover with plastic wrap and refrigerated for about 30 minutes.
- When ready to serve, carefully cut into small rounds using a sharp knife and garnish with chocolate sauce.
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