If your kids go through squeezie yoghurts like water, this one's for you. Three ingredients, five minutes, and you know exactly what's going in. Buy a big tub instead of the multipacks and one tub fills about six pouches.
Makes: 4 pouches (150ml each) · Prep: 5 minutes
Ingredients
- 500g plain Greek or natural yoghurt
- 1 punnet (250g) strawberries, hulled
- 1–2 tsp honey or maple syrup (optional; skip honey for babies under 12 months)
Method
- Blitz the strawberries with a stick blender until smooth. A smooth mix flows through the spout more easily than chunks.
- Stir the strawberries through the yoghurt. Taste, and add a little honey or maple if your strawberries are tart.
- Stand a pouch upright in a cup, open the zip and spoon or pour the mix in. Leave a little room at the top.
- Squeeze out the extra air, seal the zip and pop the pouches in the fridge.
Tips
- Storage: keep them in the fridge and use within 2 days. Yoghurt pouches are a fridge job, not a freezer one.
- Lunchbox: pack the pouch straight from the fridge with an ice brick.
- Swap it: frozen strawberries work too. Thaw them first and drain off the extra juice.
- Cleaning: rinse the pouch straight after use, then hand wash in warm soapy water with a bottle brush and leave it open to dry.
Our new Strawberries pouch is the obvious match for this one.
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