Strawberry & Chia Yoghurt Pouches
This time of year my thoughts always turn to the kids going Back to School. Not sure whether it is all the fresh seasonal fruit, the constant stationery and snackfood adverts on the television, or my nagging headache due to the school holidays that does it, but here we are! The holidays will be over before we know it, and our little darlings will be off to school very soon.
I like to get ahead of the game when it comes to lunchbox fillers, and you can often find me baking up a storm, making loads of treats for my children to take to school. I freeze them, ready for those hectic mornings on the go, making healthy choices easier for everyone to make.
But did you know that you can freeze yoghurt in pouches for up to three months? Now I can add these super yummy strawberry and chia yoghurt pouches to my frozen stash of lunchbox fillers!
They are really simple to make, and one batch makes about 6 pouches. So why not take advantage of cheap summer fruit to make and freeze a couple of batches?
Here’s what you’ll need to make this healthy yoghurt:
Two punnets or 500gms of strawberries, a banana, half a cup of plain Greek yoghurt and two tablespoons of chia seeds. You can use fresh or frozen strawberries, but make sure the quantity is about the same.
Place the peeled banana and hulled strawberries into the bowl of a food processor or blender and blitz until the fruit has been broken down into a wet puree. Add the yoghurt and chia seeds and blend for two minutes or until smooth.
That really is all there is to it! Spoon into 140ml pouches and store in the fridge until ready to serve. Or enjoy immediately!
500g strawberries, fresh or frozen, hulled
1/2 cup/160g plain Greek yogurt
2 teaspoons chia seeds
- Place the fruit into a food processor blender and blitz until pureed. Add the chia and yoghurt and blitz on high for 1-2 minutes or until completely smooth.
- Pour mixture into reusable pouches and store in fridge until ready to serve.
These yummy yoghurty pouches will keep in the fridge for four days or in the freezer for three months.