Rice Krispy Canapés with Yogurt and Berries
Nonstick pan spray
1 tablespoon unsalted butter
6 large marshmallows
1 cup Rice Krispies cereal
½ cup vanilla organic yogurt
2 pints fresh blueberries
My ten-year-old daughter and I are both big cereal eaters, and she sometimes has hers with berries and yogurt instead of milk. Her morning routine inspired me to come up with this cereal bowl canapé filled with organic yogurt and topped with blue berries. It’s fantastic as a breakfast hors d’oeuvre, but the sweetness of the cereal bowl (made with marshmallows) makes for an unexpected dessert, 
Lightly coat a 24-cup mini muffin tin with nonstick pan spray and set aside. In a small saucepan melt the butter over low heat. Add the marshmallows and stir with a wooden spoon until they’re completely melted. Turn off the heat and add the cereal, stirring until it’s completely coated with marshmallow. Immediately spoon 1 teaspoon of the mixture into each cup of the prepared mini muffin tin, pressing the center gently to create a cup. (You need to work quickly so the mixture in the pan doesn’t cool and harden.) Allow the mixture to set up for 1 minute before removing the bowls from the muffin tin.
Arrange the bowls on a platter, and fill each one with a little yogurt. Top with a few blueberries, and serve.
MAKE AHEAD The rice cereal bowls can be refrigerated in an airtight container for up to 2 days.

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