Yogurt & Raspberry

Ingredients

• 80g plain whole milk yogurt
• 40g fresh raspberries, pureed and strained

Method

1. 01

   Wash raspberries and press through a fine sieve or blend, then strain to remove seeds.

2. 02

   Spoon plain whole milk yogurt into a small bowl.

3. 03

   Stir the strained raspberry puree into the yogurt until smooth and evenly coloured.

4. 04

   Serve immediately; the vibrant pink colour makes this a visually engaging meal.

How to offer

Straining removes seeds for the smoothest texture; a wonderful first berry introduction.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.