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YOGHURT DROP BUTTONS

YOGHURT DROP BUTTONS
Jodi Harris

YOGHURT DROP BUTTONS – My Little Food Critic

SUITABLE FROM 9 MONTHS

PREPARE 5 MINS / DEHYDRATE 6 HOURS AT 60°C

These little yogurt drop buttons are so easy to make and a delicious snack for on the go. You can easily customise them to your preference or to use up any fruit you have to hand.

INGREDIENTS

1 cup/280g plain yoghurt

1/2 cup/100g raspberries (or use strawberries/blueberries)

INSTRUCTIONS

Blend the raspberries in the Babycook® Neo (or a blender) to form a purée.

Add the yoghurt and fruit purée to a bowl and stir to combine.

Line 2 mesh dehydrator trays with a non-stick sheet or parchment paper.

Using a teaspoon, drop circles of the yoghurt mixture onto the parchment paper, ensuring that there is space between them.

Dehydrate for 6 hours at 60°C.

Once dehydrated remove from the parchment paper and store in an airtight container in the fridge for up 2 weeks or at room temperature for 1 week.

NUTRIFACTS

Yogurt – high in protein and healthy fat

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