Infant nutrition specialist Alice Fotheringham shares one of her favourite season recipes, fruity yo-fro squares
This fruity and delicious sweet treat is both fun to make and takes no time at all. Kids will love getting stuck in, helping to mix up all of the lovely ingredients in a bright pink hue. The mixture can be kept frozen for up to two months – make sure you cover with a layer of cling film and kitchen foil.
SUITABLE FROM: seven months
PREPARATION: 10 minutes
MAKES: 15 medium-sized cubes
500ml full fat, Greek-style natural yogurt
1 medium ripe banana
1 tbsp fresh mint leaves
200g frozen blueberries or strawberries
- Clean out a deep ice cube tray, or if you would rather make ‘bark’, line a medium shallow baking tray with baking paper or cling film.
2. Place the yoghurt, banana, mint and either strawberries or blueberries in a blender, leaving aside a handful of fruit.
3. Blend together until the ingredients are combined. Pour into the ice cube tray or baking tray and pop in the extra fruit pieces.
4. Cover with cling film and freeze for 2 hours, or until solid. Pop out the yoghurt cubes or, if freezing on a baking tray, cut into finger shapes or long triangles and serve immediately.
Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. The brand supports the NCT and gives 10% of its profits to food education.