Fruity Yogurt Fingers
25th October 2017
A delicious cooling, fruity treat that takes next to no time to prepare and is perfect for soothing teething pain. I’ve suggested a few fruit toppings, but do choose your own favourites and see below for more ideas. For babies under one year, leave out the maple syrup or honey and mash or purée the fruit before stirring it into the yoghurt.
Makes about 10 fingers | ❄ Suitable for freezing
- 250g/9oz plain full-fat live Greek yoghurt
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- 60g/2½oz frozen blueberries 60g/2½oz strawberries, hulled and halved or quartered if large
- 2 tbsp freeze-dried raspberries or strawberries
- Pour the yoghurt into a large bowl and stir in the vanilla extract and maple syrup or honey (if using).
- Line a large baking tray with baking paper. Tip the yoghurt mixture on to the tray and spread out to a long rectangle, about 10 x 20cm/4 x 8in and 1cm/½in thick. Scatter the blueberries, strawberries and freeze-dried berries over the top, pressing them down slightly into the yoghurt mix. Cover the tray with cling film and freeze for 13⁄4 hours or until almost frozen.
- Remove the frozen yoghurt from the freezer and cut into about ten fingers, then return to the freezer and leave until firm. Take as many yoghurt fingers as you need out of the freezer 15 minutes before serving to soften slightly. Store the remaining fingers in a freezer-proof container or bag for up to two months
More topping ideas...
Swap the blueberries, strawberries and freeze-dried berries in the recipe above for a similar quantity of one or more of the following:
- Small chunks of fresh mango, kiwi, peach or banana
- Fresh or frozen raspberries, blackcurrants or blackberries
- Dried fruit (such as raisins, sour cherries, cranberries or chopped apricots/dates)
- Unsweetened desiccated coconut
- Chopped nuts (such as pecans, hazelnuts or almonds)
- Chocolate drops