Frozen Yoghurt Bark
Ok, let’s talk about ice cream. That glorious creamy treat that tastes equally as delectable on a rainy day in front of the television as it does on a blistering hot day with a garden party (remember those?!). We all love ice cream, and we all know kids love it too.
What I sneakily haven't done is introduce Dylan to real ice cream. Instead, ice cream in our house takes the form of frozen yoghurt bark packed with fruit and nuts. He loves it, and I have zero guilt. Oh, and it takes less than 5 minutes to prepare. I’d call that win win. Give it a try and let me know what you think.
Top Tip: Take it out of the freezer a few minutes before you serve, it will take the edge off the temperature and make it more melty/easier for your little one to eat.
- 500g full fat greek yoghurt
- A handful of strawberries, raspberries, blueberries (or fruit of your choice)
- A handful of pistachio nuts
- A tablespoon of runny honey (DON’T INCLUDE IF YOUR BABY IS UNDER ONE)
- Line a baking tray with baking parchment.
- Add the honey (if using) to the pot of yoghurt and stir in through
- Spread the yoghurt evenly on to the baking parchment using a spatula. You want it quite thin so it’s easy for your little one to eat.
- Blitz your pistachio nuts until they are very finely chopped.
- Sprinkle your chopped nuts and berries on top.
- Freeze for 2-3 hours until solid.
- Break in to shards using your hands or a knife and store in a zip lock bag until needed.
Notes: If your baby is 6-8 months you could blitz the nuts to a powder and mash the fruit, then swirl it through the yoghurt before you freeze. A great way to use up any leftover fruit puree as well.
For a dairy-free option use coconut yoghurt instead of greek yoghurt!
Freezer safe for two months, if you make it last that long!