It's the perfect summer finger food: super-quick to make, sweet and creamy to taste and suck, and cooling on the gums. Plus, it's packed with fruit! Do deck your child out with a bib, though, as it does get a bit dribbly...

You'll need a baking tray. This recipe makes enough to divide up into 12 portions, so you can store unused portions in the freezer. Alternatively, you can make individual portions, with separate blobs of yoghurt piped or spooned onto the baking sheet.


  • 250g full-fat vanilla yoghurt or dairy-free alternative
  • 100g strawberries, chopped
  • 100g blueberries, chopped
  • 50g granola


  • STEP 1

    Line a high-rimmed baking tray with non-stick paper.

  • STEP 2

    Pour the yoghurt into the baking tray and spread it out evenly so that it fills the tray. Scatter over the chopped strawberries, blueberries,and granola. Place in the freezer until the yoghurt is firm (about 3 hours).

  • STEP 3

    Cut into 12 pieces and serve cold.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby.