Hey, Mama! I wanted you to be the first to know that the Everyday Baby-Led Weaning eBook is now available (with a new homemade baby yogurt melts recipe!).
Grab your copy, here.
Not gonna lie, I’m kind of sad to wrap up Easy as 1..2..3.. Week. If you missed my Crazy Easy 3 Ingredient Slow Cooker Dinners, click here. And if you’re looking for a clever (3 Step) way to store your little girl’s headbands, click here. And today? Today I’m sharing these amazing Homemade 3 Ingredient Baby Yogurt Melts.
Who knew you could do so many things in just 3 simple steps? Now if only I could figure out a way to clean my entire house following that method. One day, friends. One day. To end the week with a bang I’m sharing Harper’s favorite FAVORITE way to eat yogurt. I’m pretty certain that if she could write a cookbook it would be, The Many Ways to Eat Yogurt By Harper B.
I’m updating this post with new photos and the picture above is my 2nd baby, Penelope, enjoying her big sister’s favorite yogurt melts recipe!
So here’s the thing about yogurt. Don’t be fooled by the “baby” or “toddler” yogurt sold at the grocery store. Babies don’t need “baby” yogurt. Surprise: they can eat “grown up” yogurt. Here are my 3 basic requirements: Whole Milk + No Added Sugar + Grassfed or Organic. My favorite brand is Stonyfield Plain Whole Milk Greek Yogurt (I have made these yogurt melts with both Greek and regular yogurt and I’ve found that the Greek yogurt is easier to pipe into little dots).
So save yourself some money, skip the store-bought stuff, and make these for your baby from scratch.
Bonus: these are the perfect finger food for baby-led weaning. I started making these for Harper at 7 months and she took to them right away. They are easy to pick up and melt quickly. If you’re looking for more food ideas for baby-led weaning, check out my list of ideas here.
Pin It for later!
Homemade 3 Ingredient Baby Yogurt Melts
- About 2 Cups Plain, Whole Milk Greek Yogurt (the thicker, the better), divided (this is important – you do not want to blend all the yogurt at once otherwise it will be too thin to pipe into dots)
- 2 Bananas (you’ll want them to be ripe and firm)
- 1 cup fresh Organic Baby Spinach
*Grab my recipe for super easy 2 Ingredient Strawberry Yogurt Melts, here.
1. Line a baking sheet with parchment paper.
2. Blend ½ cup of the Greek Yogurt in a blender with both bananas and the spinach until completely combined and smooth (we use a Ninja blender and I swear by it…hello margs!)
3. Transfer mixture to a bowl and gently fold in the rest of the Greek yogurt. At this point, if you don’t think the mixture is thick enough, feel free to add more yogurt. Transfer half of the mixture to a heavy duty gallon ziploc bag (or piping bag if you have it).
4. Refrigerate the other half while you work.
5. Using a scissor, carefully snip a small hole in one corner of the bag. Gently squeeze the bag to pipe out your yogurt drops onto the baking sheet. I try to make mine big enough so she can pick them up with her fingers. These will obviously not be perfect or look like the store-bought ones since we are making them from scratch. Best part is? Baby doesn’t care cause it’s delicious.
6. Once you’ve filled the baking sheet, transfer to freezer to set. After about 2 hours, remove the baking sheet from the freezer and carefully (and quickly) remove the yogurt melts from the parchment paper and transfer them to a freezer storage bag.
+These baby yogurt melts will keep in the freezer for about a month (if they last that long)
+ You can’t taste the spinach at all, it just punches up the nutrition and adds a fun green color
+Once taken out of the freezer, these melt much quicker than the store-bought stuff, so I recommend only putting a few on the highchair tray at a time.
+You can totally change up the flavor combo. Some more ideas: strawberry + banana, mixed berries, applesauce + yogurt + cinnamon, the ideas are endless!
+If you eventually get tired of piping out little yogurt dots, here’s what you can do: line an 8 x 8 baking pan with parchment paper. Pour the yogurt mixture inside and place in freezer until completely firm, about 3 hours. Once frozen, lift out of baking pan and break up into “yogurt bark” pieces using the parchment to prevent your hands from melting the yogurt. Store in freezer bag for about a month.