Free Healthy Recipe - Mango & Strawberry Yoghurt Paddle Pops

Gluten free, Low carbohydrate, Low fat, Low sugar, Wheat Free

Another recipe in the count'n'cook series for kids - they can follow the recipe starting from number 1. To make it easier, try painting different colours on the handles of the cups and spoons and, with coloured pens, run down the recipe matching the colour against each ingredient.

Not much to count with this recipe but they're still fun to make. I use frozen mangoes as they're cheaper (all natural) and make less mess.

Ingredients

1 punnet strawberries

2 tbsp honey

3 mangoes (or 6 frozen mango cheeks)

4 tbsp natural sheep's yoghurt

Method

Puree the strawberries and mango flesh with the honey in a blender until completely smooth. Add the yoghurt and fold through. Pour the pure into ice block moulds and cover with the tops.
Freeze overnight.

Strawberries are high in salicylates, which can cause a reaction, especially in toddlers. For that reason it's best not to give strawberries to children under 12 months.

Makes 8 servings

Prep Time:	10 mins
Cooking Time:	overnight
Ready in:	overnight
Suitable for:
Dessert, Finger Food, Snack

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Nutritional Information - Per Serve
Kj	328 kj
Calories	78 kcal
Fat	0.9 g
Saturated Fat	0.5 g
Total Carbohydrate	15.3 g
Total Protein	1.8 g
Fibre	1.6 g

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