Tag: strawberry

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


You might also like

Strawberry ice lollies

Strawberry cupcakes

Strawberry meringue roulade

Mini pavlovas

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




Please follow and like us:
strawberry cupcakes

Strawberry cupcakes

Difficulty: Easy

Time: 30 minutes + 25 minutes baking

Serves: 12 cupcakes


150g butter
150g golden caster sugar
3 eggs
150g self raising flour
½ tsp baking powder
4-5 strawberries

For the icing
300g icing sugar
75g butter
Pink food colouring
Strawberry flavour
Strawberries to decorate


You might also like

Rainbow cupcakes

Peaches and cream cupcakes

Snowman cupcakes








We have lots of strawberries in the house now that it’s summer (kind of) and berry season. I found this recipe for strawberry cupcakes on Baking Mad’s website and thought would be a good one to try. It’s nice and easy and we got to do a bit of piping which is a first for Hannah!


Preheat the oven to 180C / 160C Fan and prepare your baking tin
Get your kids to help you line a cupcake tin with 12 cases.


Cream the butter and sugar together
Weigh the butter and cut it into small pieces before adding it to a large bowl.
Get your child to measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy.


Add the eggs and flour

Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
Weigh the flour then add it to the bowl with the baking powder.


Add the strawberries

Chop the strawberries (your child may be able to help do this with a blunt knife) then add them into your mixture and give everything one final mix.



Spoon the mixture into your cases.


Bake the cupcakes

Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.

Make the icing
Add the icing sugar into a bowl. Weigh the butter then add it in as well as a drop or two of the colouring and strawberry flavouring and give it a good stir until it is smooth. We added a drop or 2 of hot water to help it come together.


Add the icing into a piping bag (we don’t have one so made do with a piping syringe). Pipe a swirl on each cupcake – Hannah tried but found it a bit difficult on her own so you may need to help.


Add a strawberry on top and enjoy!

strawberry cupcakes


The strawberry cupcakes should keep for a day or so in an airtight container.

*You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.

Please follow and like us: