Strawberry and Yoghurt Marshmallow Delights
Get ready for something different – introducing these yummy, gut-friendly, Strawberry Yoghurt Marshmallows! They are squishy and delicious. My kids enjoy making them with me and slicing them into fun shapes. They’re also packed with probiotic-rich natural yoghurt and gut soothing, grass-fed gelatine - so much goodness in one marshmallow bite. No need to worry about allegies, they are gluten-free and egg-free and for a dairy-free version you can swimply swap out the yoghurt for coconut yoghurt or coconut cream. 
Strawberry Yoghurt Marshmallows
DIETARY: GF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months +
SERVES: 16
PREP: 10 mins (+1-2 hours of refrigerating)
COOK: 5 mins
EQUIPMENT: High-speed blender
INGREDIENTS:
2 tbsp (30g) gelatine powder
1/3 cup (80ml) water
2 cups (300g) frozen strawberries
2 tbsp (40ml) maple syrup
1 tsp (5ml) vanilla extract
1 cup (260g) Greek yoghurt
METHOD:
In a small bowl, whisk gelatine powder with 1/3 cup of water and allow to set.
Add strawberries, maple syrup and vanilla to a small saucepan and bring to a boil. Once simmering, stir in the gelatine mixture and whisk until dissolved.
Allow to cool for 15-20 mins.
Place into a blender with Greek yoghurt and blend until smooth and fluffy.
Pour mixture into a glass dish and refrigerate for 1-2 hours or until firm. Cut into bites and enjoy!
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap Greek yoghurt with coconut yoghurt or coconut cream.
Easy ingredient swaps:
Swap strawberries for berries of choice.Baby-friendly version:
Leave out maple syrup and serve mashed or in finger food-sized pieces.
For fussy eaters:
Pour marshmallow mix into funny moulds or use cookie cutters to cut out shapes.
