method

• Line a baking tray (be sure the tray fits in your freezer) with foil and pour the yogurt into the tray.
• Spread the yogurt evenly and sprinkle the fruit and granola across the top.
• Place the tray in the freezer for a minimum of 90 minutes or until frozen.
• When ready to eat, remove from the freezer and use a sharp knife to cut into pieces.
• Store any leftover bark in cooler bags in the freezer.
  

method

• Preheat the oven to 200°C.
• Line a muffin tin with paper cases.
• In a bowl combine the egg, yogurt, butter and milk.
• Gradually stir in the chopped vegetables, cheese and flour and combine well.
• Divide the mixture evenly among the muffin cases and bake for 20-25 minutes or until cooked through and golden brown.
• Allow to cool before giving to little hands!

method

• Preheat the oven to 180ºc.
• Cut the sweet potato lengthways in 2.
• Pierce the skin of the sweet potato with a fork and place on a lined baking tray.
• Cover in oil and sprinkle with a pinch of salt (optional).
• Roast in the oven for 25-30 minutes or until soft. Remove from oven and allow to cool.
• Meanwhile, steam the slices of apple and pear over a pan of boiling water until soft.
• Once cooled, blitz the apple, pear and sweet potato in a blender or food processor until smooth.
• When you’ve reached your desired consistency, mix in the yogurt for a tasty, creamy dish.

method

• Preheat the oven to 180ºc.
• Combine the oil and spices in a bowl.
• Toss the sweet potato into the oil and spice mix, coating them well.
• Spread the sweet potato across a roasting tin and cook for 20-30 minutes until soft.
• To make the yogurt dip, combine the yogurt and chilli powder in a bowl
• Allow sweet potato to cool before serving.

method

• Place the flour, baking powder, egg, milk and half the sweetcorn and pea mix into a food processor and blitz to a smooth consistency.
• Add in the remaining sweetcorn and peas and stir well.
• Heat a little oil or butter in a frying pan over a medium/high heat.
• Once hot, add a spoon of the batter mix into the frying pan.
• Fry the fritters for 2-3 minutes on each side or until golden brown.
• Combine the yogurt and dill in a separate bowl and mix well.
• Serve the fritters with a dollop of dip on top.

method

• Put oats, yogurt, banana and milk into a blender or food processor and blitz to desired consistency.
• Pour mixture into baby containers/jars and allow to set in the fridge overnight.
• Serve with a dollop of yogurt and fresh seasonal fruits.

method

• Combine the milk, yogurt and chia seeds in a bowl and mix well ensuring that the chia seeds are evenly dispersed.
• Leave the mixture to sit for 5-10 minutes and then stir through again.
• Pour the mixture into a large container or jar and put into the fridge to chill overnight or for a minimum of 5 hours.
• Serve to baby with your choice of fruit toppings or stir through your favourite fruit purée.

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!