Frozen Raspberry Drops

Simon’s gardening philosophy is very simple; if you can’t eat it, he would prefer not to plant it. This has led to him creating a fruit patch in pretty much every single house in which we have lived. He also grew courgettes for me despite despising them – yes it must be true love. My summertime memories with the kids in our current house are saturated with harvesting fruit and vegetables from the garden and trying to persuade the kids that if the berries are still green then they are unripe… As they get older this is obvious, but to a one or two year old it is somewhat confusing!

The fruit patch doesn’t only produce fruit, it turns out it is also a wonderful for igniting the children’s imaginations. It has been a forest to explore; to look for Gruffalos or bears. I think it has also been a kelp forest during the Octonaut obsession each of our kids seems to have had!

Back to the subject of this post – raspberries. I wanted to use them in healthy recipe for summer with the kids and a bit of contemplation this was the outcome. These will definitely feature prominently in our summer kitchen and I hope they do in yours too.

Ingredients

The nearly 3 year old managed this recipe completely by herself.

With only 4 ingredients, this is a speedy recipe that children will love making. As an added bonus, it is perfect for working on fine motor skills with younger children and is a welcome treat in the summer months.

  • 150g fresh raspberries
  • 200g Greek-style natural yoghurt
  • 1/2tbsp honey
  • Milk chocolate chips

Method

  1. Wash your raspberries and allow to dry.
  2. Line a baking tray or container (that will fit in your freezer) with greaseproof paper or a silicone baking mat.
  3. Measure out the yoghurt into a large bowl and add the honey and mix to combine.
  4. Count out the raspberries and the same amount of chocolate chips (and maybe a couple of extra for hungry tummies!)
  5. Place a single chocolate chip inside each raspberry.
  6. One at a time, gently put the raspberries into the bowl of yoghurt and cover completely using a spoon.
  7. Fish the yoghurt-coated raspberries out with a fork and gently place them on the lined baking tray.
  8. Repeat until all the raspberries are covered.
  9. Place in the freezer until frozen and leave there until you want to serve them.

This recipe features in Soar Valley Life Magazine, July/August 2019

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