Yogurt & Raspberry
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Fiber-rich
- Age
- 6 months+
- Prep
- 5 min
- Cook
- —
- Difficulty
- Easy
Ingredients
- 80g plain whole milk yogurt
- 40g fresh raspberries, pureed and strained
Method
- 01
Wash raspberries and press through a fine sieve or blend, then strain to remove seeds.
- 02
Spoon plain whole milk yogurt into a small bowl.
- 03
Stir the strained raspberry puree into the yogurt until smooth and evenly coloured.
- 04
Serve immediately; the vibrant pink colour makes this a visually engaging meal.
Gallery
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.
Nutrition note
Yogurt, like other fermented foods, includes probiotics that may increase "friendly" gut flora and have a number of positive health effects. Additionally, it is a wonderful source of fat, protein, vitamins, and minerals like calcium, phosphorus, and iron. In addition, yogurt is a fantastic source of lipids, carbs, and protein. Just be sure to give your infant yogurt made with whole, full-fat milk. At this age, babies require a lot of fat for the development of their immunological, neurological, and immune systems, as well as their brain, stomach, and cell structure. Especially for infants, whose microbiome (the friendly bacteria that live in the digestive tract) rapidly develops in the first few years of life, probiotic cultures that transform milk into yogurt can be quite beneficial.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
