These easy yogurt melts are made with only one ingredient and are a great healthy snack for babies and teething toddlers. Each yogurt melt is loaded with protein, probiotics and nutrients!
It’s been a minute since I shared a baby food post! Liv is obsessed with the store-bought yogurt melts so I decided to make a homemade version. This version is so simple to make and much more cost-effective than buying store-bought packages.
One thing to note is that most store-bought yogurt melts are freeze-dried and shelf-stable. This version is essentially just frozen yogurt so they’re not shelf-stable and must be stored in the freezer.
Your baby is ready for yogurt melts when they are able to pick up small pieces of food with their fingers and when you are comfortable with your baby eating yogurt. This is typically around 6-9 months, but toddlers will love these snacks as well!
tip! If you have picky eaters, try presenting food to them in fun, new ways! Instead of a bowl of yogurt, see if they like these yogurt melts. Sometimes it's all about presentation.
You just need yogurt to make these yogurt melts! I used a Stonyfield Organic Strawberry Beet Berry pouch which made it really easy to squirt little circles on the pan, but you can also use a container of yogurt.
If you are using yogurt from a container, you can use plain Greek yogurt and baby food puree to sweeten and color the yogurt melts. You’ll want to do 4 ounces of yogurt (about 1/2 cup of yogurt with 1-2 Tablespoons of puree). Strawberry puree, banana puree and peach puree would all work great!
Start by lining a baking sheet or large plate with parchment paper. Make sure it will fit in your freezer!
If using a yogurt pouch: Squirt tiny dime-sized circles of yogurt onto the parchment paper, making rows. Using a yogurt pouch makes this step super simple!
If using a container of yogurt: You have one additional step but don’t be scared, it’s still easy. Place the yogurt in a reusable pouch, piping bag or plastic baggie with one corner cut off. Squirt dime-sized circles of yogurt onto the parchment paper in rows.
Place the baking sheet or plate in the freezer and freeze for at least 2 hours or overnight. They will get harder the longer they freeze.
Before serving them to your child, I recommend letting them sit at room temperature for 1-2 minutes to thaw a bit. They are frozen solid in the freezer and you want them to melt fairly quickly in your kiddo’s mouth.
Store any leftovers in the freezer. After they have frozen solid on the sheet pan or plate, you can transfer them to freezer-safe storage. Just make sure they stay frozen if you transfer them to a new container… you don’t want them to melt into a big ball. I recommend using a spatula as opposed to your hands to avoid the heat from your hands melting them. Store in the freezer for up to 3 months.
Yes! Like I mentioned above, you want to make sure you let them sit at room temperature for a few minutes before giving them to your baby. If they are too solid, there is a choking risk. You can test the yogurt melts by seeing how quickly they melt in your mouth before giving them to your baby if you’re worried.