Tag: blueberries

berry yoghurt parfait

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

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


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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.


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!

berry yoghurt parfait




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Blueberry and apple muffins

Blueberry and apple muffins

Difficulty: Easy

Time: 25 minutes + 30 minutes baking

Serves: 12 muffins







125g (1 cup) plain flour
125g (1 cup) wholemeal flour
A pinch of salt
2 tsp baking powder
½ tsp bicarbonate of soda
75g (1/3 cup) soft light brown muscovado sugar, or caster sugar
1 medium eating apple, (we used a Golden Delicious)
275ml (1 cup) fat-free plain or natural yogurt
1 medium egg
250g (about 1 cup) blueberries


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This recipe for blueberry and apple muffins pinged into my inbox the other day so I thought we’d wait for a rainy afternoon to try it. It’s a wee bit different to our usual blueberry muffin recipe (our favourite is a Mary Berry special!), it’s got less sugar adding some apple instead. The original recipe used only wholemeal flour but I think that can taste a bit dry and heavy so I did half white plain flour half wholemeal instead which I think worked better (although I still prefer the less healthy Mary Berry ones). They tasted best fresh from the oven (most things do) but even after a few days a quick warm up in the microwave they were still pretty good.


Preheat the oven to 180°C/350°F

Measure the dry ingredients
Get your toddler to weigh the flour into a bowl. While they’re doing that, measure in the baking powder and bicarbonate of soda.

Measure the sugar, then add it to the bowl.

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Add the apple
Quarter the apple and remove the core. If your child is able, get them to grate it into the bowl or they can help you do it – there’s no need to peel it first. We found the large side of our grater a bit easier. Stir the apple into the flour until it’s well mixed and there are no lumps.

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Add the wet ingredients
Measure the yoghurt in a bowl or jug. We used our scales for this on the ml setting. Get your toddler to crack the egg into the yoghurt and beat it until it’s mixed well and then add it to the flour mixture.

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Add the blueberries
Add the blueberries to your flour mixture and give it a stir. You can weigh them before adding, but we tend to just throw them in and stop when we think it’s enough!

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Make the blueberry and apple muffins
Get your toddler to put a muffin case in each of the holes in the muffin tray. Divide the mixture among the cases. This part can be a bit messy and you might need to help to make sure it’s divided evenly.

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Bake the in oven for 25 -30 minutes until they are golden brown and firm to the touch. Our muffins ended up a little ‘over browned!’ as Hannah had turned our oven up to 250 while I wasn’t looking. They were still nice on the inside though. I think there’s probably a lesson for me somewhere there!

Cool the blueberry and apple muffins on a wire rack.

blueberry and apple muffins

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banana and blueberry bread

Banana and blueberry bread

Difficulty: Easy

Time: 35 mintes + 1 hour baking

Serves: 8 – 10 slicesimg_1867-sml





1 ½ cups of whole wheat flour (or use this with a mixture of plain flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, melted
1 cup bananas (we used 4), the riper the better.
2 large eggs
1 tsp vanilla extract
1/3 cup pure maple syrup (we didn’t have any so used golden syrup)
1 cup blueberries (fresh or frozen)


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Blueberry and apple muffins







We love to bake in our house and its the easiest thing to do with Hannah as it doesn’t tend to involve knives or the cooker. I can’t help but think however of all the sugar and unhealthy stuff that goes into baking and wonder what it’s doing to our waistlines! So now i’m on a mission to find healthier recipes for all our favourites. This banana and blueberry bread was our first attempt at a low sugar cake – I think we cheated slightly as it’s still got sugar in it, just in a different form but it was tasty and the whole wheat flour makes it feel a bit healthier than our usual one.


Preheat your oven to 180C and prepare your baking tin

Get your toddler to butter a loaf tin, then set it aside.

Mix together the dry ingredients
Get your toddler to measure the flour (1.5 cups) into a bowl.

Add the baking powder (1 tsp), baking soda (1/2 tsp) and salt (1/4 tsp). Hannah can’t quite do this herself so she helped me level off each spoon before putting it into the bowl.

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Mix together the wet ingredients
Start by measuring the butter (1/4 cup), and then melt it in a bowl in the microwave.

While the butter is melting, peel and mash the bananas. As you can imagine, this was Hannah’s favourite part!

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Mix the butter and bananas together 
Get your little one to crack the eggs into a bowl then add them to the banana mixture. (You could add the eggs straight in if you’re confident you wont end up with a lot of shell.) Add the vanilla (1 tsp) and golden syrup (1/3 cup) then stir until it’s well mixed.

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Pour the wet ingredients onto the dry ones
Add the banana mixture to the flour mixture and stir together until it’s just combined. Try not to over mix it (which can be a bit of a challenge if your little one is in charge!)


Add the blueberries
Gently fold in the blueberries (1 cup). We weren’t too careful about the quantity we put it – Hannah just threw in a few handfuls so you can put in as many or as few as you like.


Bake your banana and blueberry bread
Pour the batter in and bake for 50-60 minutes. To test if it’s ready, stick a metal skewer or knife in the middle – it should come out clean.


Let your bread and blueberry cool in the tin for ten minutes or so. Remove the bread from the tin to a cooling rack and enjoy!

banana and blueberry bread

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