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My kids and I can’t wait for Disney’s The Pirate Fairy to be released! Since we plan to be at Walmart on April 1st to pick our copy of the Blu-Ray, we can also pick up the ingredients needed for the Blue Pixie Dust Yogurt Covered Pretzel Wands.
Having a movie-inspired snack makes watching any movie more fun, don’t you think? But what do you make with Blue Pixie Dust … and how do you make it healthy?! After thinking about healthy blue snacks for awhile, I came up empty. Blueberries were the only thing I could think of, but I couldn’t figure out how to make them look like fairy dust.
And then someone suggested Cap’n Crunch Booberry cereal. I know it’s not the healthiest, but by using a very small amount of cereal, I was able to make a decent snack.
These 3-ingredient Blue Pixie Dust Yogurt Covered Pretzel Wands are beyond easy to make! Making these snacks is something my boys would enjoy. Not only would they be a fantastic treat for watching The Pirate Fairy, but they would be nice for a Fairy-themed birthday party!
Blue Pixie Dust Yogurt Covered Pretzels #
Ingredients
- Pretzel Rods
- Greek Yogurt
- Cap'n Crunch Opps All Berries
Instructions
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Crush blue berries from the cereal. (I used about 25 pieces for five pretzels.)
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Dip pretzel rods in the Greek yogurt.
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Sprinkle a little cereal on the yogurt at the top of the pretzel rod.
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Refrigerate for at least 30 minutes.
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**Note: The Greek yogurt will slide off the pretzel rod if it gets too warm, so they are best served cold.
**Note: If the ‘wands’ are left out too long, the yogurt will discolor and the pretzel will turn soggy.
Would you make Blue Pixie Dust Yogurt Covered Pretzel Wands to snack on while you watch the movie?
Trailer – The Pirate Fairy on Disney Video
Great idea to use cereal! I bet kids would have a fun time crushing it up too! #client
What a fun idea to create wands to celebrate the movie release! #client
This is a very interesting treat to make. I like that the dust is from cereal. I like to make these and I like this brand of pretzels. It looks like an easy recipe to make this week on Spring Break. Thanks for the inspiration.