Who doesn’t love rainbows? Even better – who doesn’t love edible rainbows??
Simple to swirl together and oh-so gorgeous, these frozen, bite-sized titbits are perfect for a baby-led weaning snack – especially for teething tots, and just as delightfully delish as a family summer picnic treat. Plus, they’re as much fun to make as they are to look at, so get the kiddies involved!
(As an aside, my three-year-old has officially christened the pastel sweet treats ‘unicorn nibbles’…feel free to appropriate.)
Leave out the choccie for a more healthful, guilt-free version; or, stash the guilt because this yoghurt bark is loaded with good stuff, too!
Makes: 8-10 servings
2 cups strawberry and 1 cup blueberry yoghurt (or 3 cups vanilla yoghurt)
1/2 cup honey, divided; NOTE: do not use honey for children under one year due to botulism risk
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup white chocolate chips or yoghurt chips
Red and blue food colouring (optional)
In a medium bowl, mix each flavour of yoghurt with honey until well combined.
Line a cookie sheet with foil or parchment paper. Next, pour the strawberry yoghurt mixture evenly over the cookie sheet, smoothing with a spoon. Place spoonfuls of blueberry yoghurt on top of strawberry. Swirl with back of spoon. Then evenly distribute the raspberries, blueberries, and white chocolate chips over the top of the yoghurt mixture.
Put in the freezer and chill for at least 2 hours.
Keep in freezer or on ice right until serving, then cut into large chunks and gobble.
Recipe and image via babble.com