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- 1 4 oz jar of Beets, Pear and Pomegranate puree
- 2 tbsp full-fat plain Greek yogurt
- 2 tbsp + 1 tsp maple syrup (optional)
In a small bowl, whisk together the purée and 2 tablespoons maple syrup. In another small bowl, whisk together the Greek yogurt and the remaining 1 teaspoon maple syrup.
Evenly divide the Greek yogurt mixture, roughly 1/2 teaspoon, into each popsicle mold. Next, spoon in the puree mixture until you are at the fill line. Take a long stick and swirl the mixture to make a marbled effect. Tap the tray on the counter a couple of times to make sure you don’t have any air bubbles.
Insert the sticks, and place in the freezer for 2-3 hours or overnight.
Note about the maple syrup – You can leave the maple syrup out of this recipe. To balance the yogurt with some extra sweetness, you can always add more purée.
Note about popsicle tray – this recipe fills the zoku mini mold perfectly and makes around 5.4-ounces or just over half a cup. If you have a larger popsicle mold, feel free to double or even triple this recipe.
Storage – 1 month in freezer
About the author
Michele Olivier is the mother of two behind the popular food blog Baby FoodE. Michele has dedicated herself to making the best baby food on the planet and is the author of the best-selling cookbook Little Foodie and the forthcoming Whole Food Baby and Little Bento. Michele and her family live in Denver, Colorado.