At the ripe age of 3, my daughter has decided she “doesn’t like fruit.” Her disdain knows no bounds, and she is quick to tell me won’t like any kind, despite having never tasted it before. It gives me flashbacks to my college roommate, who incredulously at the age of 21, still turned her nose up at fruits and was literally scared of a strawberry. Most adults know the value of a healthy diet of fruits and veggies and I don’t want my daughter to start developing picky habits and a dislike of something her body so desperately needs. So, I’m getting creative and came up with a super simple recipe that both my picky eater and yours will come to love. We’re going to combine a basic fruit, the blueberry, with some tasty yogurt and make it as close to ice cream as we can- by freezing it. So let’s get to it!
Ingredients
- Blueberries
- Greek Yogurt (and flavor you like!)
- Parchment or Wax Paper
- Cookie Sheet
- Toothpicks
Instructions
Start by washing blueberries in a strainer and removing any stems.
Scoop your yogurt into a bowl and lay out parchment paper on a cookie sheet. Then take a toothpick, harpoon a blueberry and dip into the yogurt. I highly suggest sticking with greek yogurt because it is thicker. Regular yogurt tends to get really watery and runny over time, and greek will stand the test of time and give your blueberries better coverage.
After about 25 blueberries, I found that the “swirl” method worked the best in fully coating the blueberries. I had tried to just dip it, but it wasn’t coating it nearly enough. Swirl, swirl, swirl!
Read to the end to see this recipe in action (by one of our very own staff member’s adorable kids)!
Then gaze upon your pretty blueberry and begin laying out your berries on the parchment-covered cookie sheet.
As you can see, these aren’t the most gorgeous looking covered blueberries, but my toddler isn’t going to care. If she’ll just eat them, I’ll be happy. If you want, you can take your time and make them purdy. As it was, this took me about 15-20 minutes and I still only dipped about 1/2 of the blueberries because I had to use a smaller cookie sheet to fit in my super tiny freezer. Once your cookie sheet is full, pop in the freezer for at least an hour to firm up.
Once frozen, remove from the freezer and taste a few. You want to make sure they are safe, right? Dump into a bowl for immediate consumption or put in a freezer safe container and keep frozen until ready to eat.
Yummy, yummy, yummy, blueberries in your tummy!
Did you try this recipe with your kids? What did they think? Let us know in the comments below!
Karly Wood
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