Homemade Baked Strawberry Banana Yogurt Melts (No Freezing Required)
These 5-ingredient Strawberry Banana Yogurt Melts are baked until light, puffy and crumbly - no freezing required! A fun, portable snack for babies and toddlers.
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Servings: 180 small melts
Equipment
- 1 Electric handheld mixer
- 1 Immersion blender or small blender
- 1 zip-top bag or pipette bag
- 1 baking sheet Lined with parchment paper
- 1 Spatula
Ingredients
- ½ cup strawberries fresh or frozen
- ¼ banana
- 2 egg whites
- 2 tablespoon vanilla Greek yogurt
- 1 tablespoon corn starch
Instructions
- Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper.
- Add the strawberries and banana to a small saucepan. Cook over medium heat until the berries soften, burst and release their juices. Reduce the heat to medium-low and continue cooking, stirring often, until the mixture is thick and reduced to approximately 1½ tablespoons (about 6-8 minutes).
- Blend the strawberries and banana until smooth using an immersion blender or small blender. Let cool slightly.
- While the strawberries and banana are reducing down, you can start to whip the egg whites (or do it after if you don't want to do two steps at once). Separate the egg whites from the yolks, being careful not to get any yolk in the whites. Add the egg whites to a clean, completely dry metal or glass bowl. Beat with an electric hand mixer on high speed until stiff peaks form.
- In a separate bowl, stir together the Greek yogurt and cornstarch until thoroughly combined. Stir in the strawberry banana mixture.
- Add the strawberry-banana yogurt mixture to the whipped egg whites and gently fold in (a spatula works best here). Avoid stirring or overmixing, as this can knock the air out of the egg whites.
- Transfer the mixture to a piping bag or zip-top bag. Snip a small opening from one corner and pipe small, evenly sized dollops onto the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the melts feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments. They should be completely dry and cooked through!
- Let the yogurt melts cool completely on the baking sheet. Enjoy!
Blending is important here! Otherwise there will be clumps of the strawberries, which makes it difficult to pipe out and will cook unevenly.
Make sure to use a metal or glass bowl!
Notes
Let me know if you make this recipe! Leave a comment below or tag me over on Instagram @the.toddler.kitchen!