12–18 months
Avocado yogurt bowl
SnackPrep 6 minCook 0 minPortions: 2
Ingredients
- 5 tablespoons of pasteurised plain whole-milk yogurt
- 1/2 ripe avocado
Method
- Check that the avocado is ripe: it should hold the mark of your finger under gentle pressure.
- Remove the skin and stone and chop the flesh into small pieces.
- Fork-mash half of it and leave the rest as pieces.
- Stir into the yogurt and serve straight away; add no sugar and no honey.
Texture
Thick enough to stay on the spoon, with avocado both mashed and in small pieces, and no firm piece left.
Serving
Serve straight away, as avocado darkens on standing. This recipe is not reheated.
Preparing for choking safety
Do not use a firm avocado; if it is unripe the pieces will not squash with gums. The stone must be fully removed. Unpasteurised dairy is not used.
Key nutrients
ProteinCalciumIodineVitamin B12
Storage
Serve as soon as it is mixed; this recipe is not reheated. Throw away a half-eaten portion rather than keeping it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.