Raspberry & yoghurt swirl
1 cup raspberries, fresh or frozen 1 pear, peeled, cored and cut into chunks ¼ cup water ½ cup Greek yoghurt Method: 1. Place the raspberries, pear and water into a pot and bring to the boil. Steam for about 10 minutes or until the fruit is soft. 2. Remove from heat and let cool slightly. Drain, reserving the cooking liquid. 3. Blend using a hand blender or in a food processor, adding some of the reserved cooking liquid to get a consistency that would drop off a spoon. Pass through a sieve to remove the seeds from the purée. 4. Spoon a little yoghurt into a glass jar and swirl about a tablespoon of the raspberry through. Or layer the yoghurt and raspberry purée in a jar. Freeze any leftover raspberry purée in silicone ice cube trays for up to 9 months.
(from 9 months) Shop-bought fruit-flavoured yoghurts often contain loads of sugar and very little fruit. It’s best to make your own – or give your baby plain, unsweetened yoghurt to enjoy.