Categories
Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

Homemade Melty Yogurt Melts (With an Emphasis on MELTS)

So I was SO SUPER EXCITED to share this recipe with you guys. I was also so super confident in this recipe’s awesomeness that I took step-by-step pictures of the process, even though it was technically the first time I’d ever attempted it. Who needs recipe testing? Not me! And this is why I do not have cookbook publishers knocking on my door. I mean, there are probably a bunch of other reasons for that, but still.

They can’t all be home runs, is my point.

My poor baby is on antibiotics for an ear infection, so I’ve been trying to negate some of the side effects with powdered probiotics and lots of good old-fashioned yogurt. He loves yogurt straight from the container just fine, but I was feeling a bit itchy to come up with something a little more fun and creative. Some kind of yogurt-based finger food, since he’s such a big fan of self-feeding.

I was recently sent some free samples of an organic version of those Gerber Graduates Yogurt Melts, but was dismayed to see that the added sugar content in some of the flavors was OFF THE CHARTS. I might as well have been feeding him M&Ms. And they were pretty expensive to boot, for little single-ounce packages.

So I poked around the Internet in hopes of finding a recipe for making a homemade version, using just yogurt and fruit. And indeed, I found several sites and bloggers singing the praises of simply freezing regular yogurt in bite-sized drops. Hey! I can do that!

I mixed a six-ounce container of blueberry yogurt with another six ounces or so of plain, whole-milk yogurt, then added a half cup of frozen blueberries.

Pulsed until smooth and creamy. I tasted it and success! Tart yet perfectly sweet, without the need to add any sweeteners at all. Ike devoured an entire bowl of it right off the bat, but I still had plenty left over to make my brilliant idea.

I lined a small baking sheet with parchment paper and used a cake-decorating bag and frosting tip to make adorable little drops.

By the second baking sheet I was really getting the hang of it — and starting to dream of making several pastel, egg-shaped versions to hide in the Easter eggs, of taking some to the neighbors as gifts, of moving to Vermont and starting a homemade baby food empire, etc. — but then realized I’d stupidly used a baking sheet that was ENTIRELY TOO BIG TO FIT IN MY FREEZER.


The first sheet fit, and after the yogurt seemed sufficiently frozen, I offered them to the kids. This photo is of Ezra reaching excitedly for a Yogurt Cookie. Not pictured: His horror and disgust at the reality of frozen yogurt bites. Cold yet melty, crunchy yet creamy, like the world’s most pointless popsicle.

Also not pictured: Noah cautiously accepting one and then FREAKING THE HELL OUT when it immediately started to melt and got all over his fingers gaaaahhhhh mother what have you doooonnnnnneee to meeeeee.

Now, I knew these weren’t freeze-dried so they would eventually melt, and mostly serve as an at-home, non-portable snack. But what none of the recipes I’d come across mentioned is HOW QUICKLY they would melt. I couldn’t even get them off the ice-cold baking sheet fast enough. The instant warm little fingers touched them, they turned goopy and slippery and messy. Longer freezing time, maybe? Perhaps they’d dry out a bit more, eventually? (I froze these for about 24 hours.) A too-warm house? I don’t know. I tried moving them from the baking sheet into a freezer bag as quickly as I possibly could and still ended up with a bag of…well, lumpy, sticky, semi-solid yogurt.

But the good news is…

THE BABY LOVED THEM. He was a bit taken aback by the coldness and the texture at first, but once he tasted the melty fruity deliciousness he was sold, and started chowing down on them. He probably would have eaten the entire tray, if I could have kept them from melting so freaking fast.

Of course, I also needed to hose him down after breakfast.

A big thanks to YoBaby for sponsoring this campaign.  Click here to see more of the discussion. (And yes, Ike’s wearing a bib they sent me. Total coincidence I swear, but hey! Thanks for the bib, YoBaby. It was certainly a lot more necessary than I realized.)

Read more original flavor Amalah
Follow her on Twitter
Check out her writing at MamapopAlphamom

More from Amalah’s West:

Organic For Beginners

Weekend/Weekday Toaster Pancakes

The Food Awakening

FacebookTwitterGoogle+TumblrPinterest
Tagged as: ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest