Savory Sundaes Save The Day

With kids it's all about presentation. Make food fun and they're much more willing to dig in. And when it comes to fun food, it's hard to beat a sundae. Sure ice cream makes them taste really great, but it's the colorful sprinkles and sauces that are really the attention grabbers. The thought is if you make healthy colorful side dishes with kid friendly ingredients, the kids are destined to gobble them up.

Mashed Potato Sundae

1/4 cup heavy cream

1 cup grated cheddar cheese

1 1/2 lbs. russet potatoes, peeled, boiled and drained

1/4 cup  2% milk

1 Tbsp. salted butter

1/2 cup green peas, blanched

1/2 cup sliced California Ripe Olives

1 slice bacon, quartered and cooked

Heat cream in microwave until just boiling, stir in cheese and set aside.

Run potatoes through a potato ricer or mash with a fork, then stir in milk and butter. Using an ice cream scoop, divide into 4 Japanese Emile Henry serving bowls. Top with cheese sauce, peas and California Ripe Olives. Garnish with a crisp piece of bacon. Serves 4.

Sweet Potato Sundae

2 Tbsp. brown sugar

dash ground cinnamon

2 lbs. sweet potatoes, baked

1/2 cup California Ripe Olives, wedged

2 Tbsp.  toasted sliced almonds

1 Tbsp. salted butter

Combine brown sugar and cinnamon in a small bowl and set aside. Remove sweet potatoes from skin and mash with a fork or pulse in a food processor until smooth.* Divide evenly into 4 Japanese Emily Henry serving bowls using an ice cream scoop. Top each with brown sugar mixture, California Ripe Olives, almonds and a pat of butter. Serves 4.

*Mashing will give more of and ice cream look, pureeing yields a smoother texture.

Mexican Rice Sundae

1/2 cup prepared mild salsa

1/2 cup refried beans

3 1/2 cups prepared short grain rice*

1/2 cup corn kernels, blanched

2 Tbsp. sour cream

4 California Ripe Olives, whole, pitted

Stir salsa and refried beans together in a small mixing bowl and heat until warmed through. Set aside.

Divide rice evenly into 4 Emily Henry Japanese bowls using an ice cream scoop. Drizzle refried bean mixture over and around rice. Top with corn. Garnish with a small dollop of sour cream and California Ripe Olive on each. Serves 4.

* 1 cup rice to 2 1/4 cups water