Berry yoghurt parfait
Time: 20 minutes plus 6 hours freezing
Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.
2 bananas, peeled
2kg Greek-style natural yogurt
350g (2 cups) Frozen raspberries partly defrosted
200g (1 cup) Frozen blueberries
300g (2 cups) Strawberries, chopped
Line a 2lb loaf tin with clingfilm.
Prepare the strawberries
Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.
Make the puree
Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.
Mix the bananas and yoghurt
Get your kids to peel and mash the bananas in a large bowl.
Pour the yoghurt into the bananas and give it a good mix.
Add the fruit
Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.
Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!
Pop the remaining fruit into the fridge.
Freeze the berry yoghurt parfait
Pour or spoon everything into your tin and cover with clingfilm.
Pop in the freezer for 6 hours + to set.
To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!