Family Friendly Festive Recipe
This week I want to share another simple festive recipe to share with your little ones during the holidays.
This easy frozen yoghurt treat is made from simple ingredients – Greek yoghurt, fresh fruit and nuts – and can be assembled in minutes. You can substitute Greek yoghurt for coconut yoghurt to make this vegan, but stick to the thickest you can find as thicker yoghurt freezes better.
Depending on the yoghurt you use and your freezer, this will take 4-6 hours to freeze but is best prepped a day ahead and frozen overnight to give it time to fully set before cutting. You can keep cut slabs in a freezer bag for a healthy Christmas dessert alternative for the little ones or serve the whole tray as nutritious party food and cut at the table.
Your little ones can help make this and you can add any extras that you fancy – berry puree swirls, chopped nuts – it’s a good way to encourage your kids to try different fruits. If you’re serving to babies, you’ll need to grind the nuts or omit altogether and just serve trees.
Prep: 15 minutes + freezing
Makes: 1 baking tray cut into slabs
- A large tub of fall-fat unsweetened Greek yoghurt (950g – 1kg) or vegan substitute
- vanilla extract or honey, to taste
- kiwi fruit
- nut butter (preferably in a squeezy bottle)
- Line a baking tray with baking parchment. If you would like to sweeten your yoghurt, add about 1 tsp vanilla extract or a drizzle of honey and mix in the pot. If you are using coconut yoghurt it will probably already taste sweet enough. Spread the yoghurt evenly over the prepared tray to cover.
- Peel the kiwi fruit and cut into slices lengthways. Cut out Christmas tree shapes. Repeat for the mango to make stars – if you have a small gingerbread star cutter, this does the job in seconds.
- Place the fruit trees on top of the yoghurt, pressing down a little.
- Add blobs of nut butter for Rudolph faces and level off/shape with a teaspoon. Squeezy bottles of nut butter are easiest for pouring. Add two pecan nuts for antlers/ears and a raspberry nose. (Leave out the pecans for younger children or use ground nuts instead)
- Freeze the bark for 4-6 hours or overnight before cutting into slabs. Keep stored in the freezer until needed.