Rasp­berry & yo­ghurt swirl

Your Baby & Toddler - - Recipes -

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.

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