method

• Whisk the milk, eggs and yogurt together until combined.
• Cut brioche in half lengthways and butter both sides. Cut in half again.
• Layer the bottom of an oven proof dish with half the brioche and sprinkle with half the berries.
• Add another layer of brioche, then add the rest of the berries on top.
• Cover the brioche with the yogurt mixture, sprinkle with the sugar and leave to soak for approx. 15mins.
• Bake at 180°C (not fan assisted) for 35 minutes.

method

• Add the banana, butter and brandy to a pre-heated pan. Cook for 5mins on a medium heat.
• Spoon the banana into serving dishes, top with crushed meringues and a generous dollop of creamy coconut vanilla yogurt.
• Sprinkle the toasted almond flakes and serve immediately.

method

• Add the blueberry yogurt to a bowl, add in the mascarpone cheese and 40g of sugar and mix well. Divide the mix between 4 freezer-safe ramekins and freeze overnight.
• Add the fresh blueberries to a small pot, add the honey and cook for 5 minutes on a medium heat until they are soft, set aside to cool.
• Whisk the egg whites until stiff, add 100g of sugar 1 teaspoon at a time and keep whisking until glossy.
• Preheat the oven to 220°C. Remove the ramekins with frozen yogurt from the freezer, dip them in warm water to release them.
• Measure and cut circular rounds of the trifle sponge. Line a baking tray with parchment paper. Place a round of sponge on the lined tray making sure to leave plenty of space between each disc of sponge. Place a frozen yogurt round on each disc of sponge and add another disc of sponge on top, spoon over the cooked blueberries on each piece of sponge. Spoon the meringue over each mound to cover the frozen yogurt right down to the base of the sponge. Bake them for 5-7 minutes or until light golden brown on the outside and serve immediately.

method

• Preheat your oven to 180°C and grease an ovenproof dish.
• To make the crumble combine the flour, sugar and 6 tablespoons of softened butter together using a stand mixer. The mixture will be crumbly but will come together when squeezed. Set it aside.
• Toss the apples in lemon juice. Heat a large pan, add the remaining 2 tablespoons of butter to the pan, then the apples and cook them on a low heat for about 5 to 7 minutes. Drain the apples and place them on the greased oven-proof dish.
• Top the apples with the crumble mixture and bake at 180°C for 20-25 minutes. Allow to cool for a couple of minutes, serve with a dollop of salted caramel yogurt and sprinkle the caramel fudge pieces over the top.

method

method

• Spoon the yogurts into the ziplock bag. Squeeze the air out of the bag and hold it tight.
• Snip a small corner off the end of the bag, this will be your spout.
• Pipe out yogurt in drops onto a lined banking tray.
• Once all of the yogurt is used, put tray into freezer for at least an hour.

Like modern day chocolate buttons these delicious drops will offer your child some calcium with every bite and ease teething gums…delicious. The drops can be stored in the fridge in sandwich bags. Great for a healthy treat!

method

• Preheat the oven to 170c. Grease and line a 7 x 11 inch tin with baking paper.
• Add the chopped apple and 40g of the butter to a sauce pan, cook over a low heat stirring occasionally for 10 minutes until soft. Add in the rest of the butter, sugar, cinnamon, raisins and heat gently until the rest of the butter has melted. Remove from the heat and allow to cool for 5 minutes stir in the oats, seeds and the Glenisk organic bio kids vanilla yogurt until well mixed.
• Spoon the mixture into the lined baking tray and smooth with the back of a spoon.  Cook on the middle shelf for 25 minutes. Allow it to cool for 10 minutes and cut in to even squares.

method

• Leave the frozen bananas to defrost for 5 minutes before combining all the ingredients in a high speed blender. Blend until smooth.
• Top the mixture with your favourite toppings. We used sliced banana, quinoa pops and frozen berries.

method

• For the frozen yogurt, whisk together the ingredients and freeze in a tub for approx. Two hours. Stir the mix after one hour.
• To make the caramel sauce, melt the sugar on a pan until it turns to liquid – don’t stir until it has fully dissolved!
• Stir in the butter until melted, remove from the heat before stirring in the double cream until smooth.
• For the chocolate sauce, melt the dark chocolate and milk together in a microwave until smooth, stirring every 30 seconds.
• To assemble: place 2 scoops of salted caramel frozen yogurt into a tall glass, drizzle with salted caramel sauce and chocolate sauce.

method

• Mix the yogurt and condensed milk together before adding the dark chocolate chunks.
• Place the ice cream mix into a tub and freeze for two hours or until solid, be sure to stir the mix after an hour to ensure even freezing.
• Serve the ice-cream in a cone.