My 2¾-year-old granddaughter, Zoey, and I love the food-preparation activities we do together. Our latest kids’ kitchen activity was a dairy-free, gluten-free version of a raspberry and yogurt dessert that’s been a family favorite for years.
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Our Food Preparation Activities
Zoey always wears the apron from the Montessori By Mom Helping Hands Toolbox for food preparation activities. I really recommend having a child-size apron for any cooking or baking activities. We typically use the Learning Tower so that Zoey can safely and comfortably reach everything. Food preparation activities are wonderful for reinforcing practical life skills such as pouring and stirring.
How to Make the Healthy, Frozen Raspberry and Yogurt Dessert
This recipe is dairy-free, but it works well using dairy yogurt, butter, and cream cheese if you prefer.
Ingredients:
- 2 cups almond flour (almond flour is great for gluten-free crusts … it’s tasty and a much healthier ingredient than graham cracker crumbs)
- 4 tablespoons honey (or agave nectar if you don’t eat honey) for crust
- 1/3 cup melted vegan spread
- 1/2 cup chopped coconut
- 1/3 cup chopped walnuts
- 1 1/3 cups vegan yogurt
-
- 1 lb. vegan cream cheese
-
- 4 tablespoons honey for yogurt/cream cheese mixture
- 2 teaspoons vanilla
- approximately 6 oz. frozen raspberries
Instructions:
- Stir together almond flour, honey, melted vegan spread, coconut, and walnuts. Crisp on flat pan in 300F oven, stirring occasionally. Line glass 8×13″ pan with mixture. Reserve 3/4 cup.
- Beat together 1 1/3 cups yogurt, 1 lb. soft vegan cream cheese, 4 tablespoons honey (or slightly more to tatste), and 2 teaspoons vanilla until very smooth.
- Add a layer of this yogurt/cream cheese mixture about 1/4″ thick.
- Next add a layer of raspberries (crushed with fingers), and then another layer of yogurt-cream cheese mixture.
- Sprinkle with remaining crumbs. Cover with foil or lid and freeze.
- Serve after a couple of hours. When fully frozen, allow to soften slightly before serving.
Kids in the Kitchen Making a Healthy, Frozen Raspberry and Yogurt Dessert
This is a recipe that young children can do most of up to the point of it coming out of the oven. Older children could complete the entire recipe independently.
Zoey enjoyed having another chance to practice her food-preparation skills.
There’s always plenty of pouring practice in food preparation activities!
We didn’t want to forget the tasting part!
Zoey enjoys the challenge of stirring the ingredients together.
This recipe even has an opportunity for some spreading work.
This is what the crust looks like before the yogurt/cream cheese mixture is added.
Here’s the dessert ready to pop into the freezer. You can use foil to cover it if you prefer. I have a Pyrex lid that I use.
Go to ChristinaChitwood.com (my daughter’s blog) for a patriotic version of this dessert that you can make with fresh or frozen blueberries and raspberries: Vegan Patriotic Flag Dessert.
Here’s your printable Healthy, Frozen Raspberry and Yogurt Dessert {Dairy-Free & Gluten-Free} Recipe (printed copy will include an image):
Ingredients
- 2 cups almond flour (almond flour is great for gluten-free crusts … it's tasty and a much healthier ingredient than graham cracker crumbs)
- 4 tablespoons honey (or agave nectar if you don't eat honey) for crust
- 1/3 cup melted vegan spread
- 1/2 cup chopped coconut
- 1/3 cup chopped walnuts
- 1 1/3 cups vegan yogurt
- 1 lb. vegan cream cheese
- 4 tablespoons honey for yogurt/cream cheese mixture
- 2 teaspoons vanilla
- approximately 6 oz. frozen raspberries
Instructions
- Stir together almond flour, honey, melted vegan spread, coconut, and walnuts. Crisp on flat pan in 300F oven, stirring occasionally. Line glass 8x13" pan with mixture. Reserve 3/4 cup.
- Beat together 1 1/3 cups yogurt, 1 lb. soft vegan cream cheese, 4 tablespoons honey (or slightly more to tatste), and 2 teaspoons vanilla until very smooth.
- Add a layer of this yogurt/cream cheese mixture about 1/4" thick.
- Next add a layer of raspberries (crushed with fingers), and then another layer of yogurt-cream cheese mixture.
- Sprinkle with remaining crumbs. Cover with foil or lid and freeze.
- Serve after a couple of hours. When fully frozen, allow to soften slightly before serving.
This post is part of Kids’ Kitchen Monthly Series
Check out the recipes this month:
- Kids’ Kitchen: Strawberry Tarts | Sugar, Spice & Glitter
- Forest Berries | Royal Little Lambs
- Strawberry Pretzel Salad/Dessert | The Gifted Gabber
- Healthy Frozen Raspberry and Yogurt Dessert {Dairy-Free & Gluten-Free} | Living Montessori Now
Enjoy! 🙂
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Mrs. AOK says
This sounds wonderful. And oh my goodness, your granddaughter is PRECIOUS!! Thanks for sharing with us at #MMBH, pinned!
XOXO
Katy says
Hey Deb,
Nice to meet you. I came across your blog while looking for gluten-free raspberry yogurt. It looks like a very nice recipe, will try it soon. I think I’ll add more cream cheese 🙂
Thanks for the share!
Katy