Homemade Fruit Yogurt Pops

Lively has been a teething machine for the past few months; at 9 months old, she already had 8 teeth! To give her some relief, as well as a fun (and healthy) treat, I made her these fruit yogurt pops with my new Beaba Babycook blender.

For this treat, I used the Babycook to blend up the fruits and yogurt. What makes this blender so unique is that it can also steam fruits, veggies, and raw meat! It’s seriously the coolest thing and makes preparing your own baby food so practical. If you make your own baby food or plan on it, you’d absolutely love a Babycook!

So back to the fruit yogurt pops… they’re super simple, but here’s the recipe and directions:

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Ingredients:

3 5.3 oz. containers of vanilla greek yogurt

Strawberries (I used 8)

1 Banana

1 Peach

 

Supplies:

Container for freezing your yogurt pops

Blender (here’s the link to the Babycook I have)

Cutting board and knife to cut your fruit into smaller chunks

 

Directions:

  1. Cut the stems off the strawberries and blend them with one of the 5.3 ounces of greek yogurt.
  2. Pour the mixture into your freezing container; make sure to leave enough room for the two other layers and try to evenly disperse it. *I didn’t like the strawberry layer as much as the other two layers, because it wasn’t as smooth due to the seeds. When making these again, I would make the strawberry layer smaller than the other two.*
  3. Peel the skin off the peach and slice it into smaller chunks. Then blend it with one of the containers of greek yogurt.
  4. Pour that mixture on top of the strawberry layer (leave enough room for the last layer).
  5. Slice the banana into smaller pieces, and blend it with the last container of greek yogurt.
  6. Pour the banana and greek yogurt mixture on top of the other two layers.
  7. Put the popsicle sticks in place.
  8. Freeze for at least 4 hours.
  9. To get the yogurt pops out more easily, run under warm water.
  10. Enjoy! I hope you and your little one(s) enjoy these fruit yogurt pops as much as we did!

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Always and forever,

Alex

 

 

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