Strawberry and Yoghurt Marshmallow Delights
Get ready for something different – introducing these yummy, gut-friendly, Strawberry Yoghurt Marshmallows! They are squishy and delicious. My kids enjoy making them with me and slicing them into fun shapes. They’re also packed with probiotic-rich natural yoghurt and gut soothing, grass-fed gelatine – so much goodness in one marshmallow bite. No need to worry about allegies, they are gluten-free and egg-free and for a dairy-free version you can swimply swap out the yoghurt for coconut yoghurt or coconut cream.
DIETARY: GF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months +
SERVES: 16
PREP: 10 mins (+1-2 hours of refrigerating)
COOK: 5 mins
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Ingredients
Adjust Servings
| 2 tbsp (30g) gelatine powder | |
| 1/3 cup (80ml) water | |
| 2 cups (300g) frozen strawberries | |
| 2 tbsp (40ml) maple syrup | |
| 1 tsp (5ml) vanilla extract | |
| 1 cup (260g) Greek yoghurt |
Equipment
| High-speed blender |
Directions
1.
In a small bowl, whisk gelatine powder with 1/3 cup of water and allow to set.
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2.
Add strawberries, maple syrup and vanilla to a small saucepan and bring to a boil. Once simmering, stir in the gelatine mixture and whisk until dissolved.
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3.
Allow to cool for 15-20 mins.
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4.
Place into a blender with Greek yoghurt and blend until smooth and fluffy.
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5.
Pour mixture into a glass dish and refrigerate for 1-2 hours or until firm. Cut into bites and enjoy!
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap Greek yoghurt with coconut yoghurt or coconut cream.
Easy ingredient swaps: Swap strawberries for berries of choice.
Baby-friendly version: Leave out maple syrup and serve mashed or in finger food-sized pieces.
For fussy eaters: Pour marshmallow mix into funny moulds or use cookie cutters to cut out shapes.
