Homemade 3 Ingredient Baby Yogurt Melts
Skip store-bought and try these easy 3 ingredient yogurt melts, perfect for baby-led weaning!
Ingredients
- 2 cups whole milk Greek yogurt (divided)
- 2 bananas (not too ripe)
- 1 cup fresh baby spinach
Instructions
- Line a baking sheet with parchment paper
- Blend ½ cup of the Greek Yogurt in a blender with both bananas and the spinach until completely combined and smooth
- 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).
- Refrigerate the other half while you work.
- 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.
- 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.
Notes
- 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.
- Change up the flavor combo! You may also like my 2 Ingredient Strawberry Yogurt Melts or my Coconut Mango Yogurt Melts!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.