These easy 2-Ingredient Yogurt Melts are a simple (and seriously fun!) way to offer your baby a nutritious snack. Perfect for easing teething discomfort, encouraging self-feeding, or just adding a little joy to snack time, they’re cold, creamy, and melt beautifully on tiny tongues. Great for 8 months and up!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Looking for an easy DIY version of store-bought yogurt melts for your baby?
Then this recipe is for you!
These melts only require 2 ingredients and take just 10 minutes to make! While they’re not the same freeze-dried version you’ll find in stores, these homemade yogurt melts are (in my opinion) even better. They’re made with fresh, wholesome ingredients and are perfect for babies and toddlers to work on their pincer grasp, soothe teething discomfort, and enjoy as a tasty snack or part of a meal.
To make them, it’s simple – just mix together a little yogurt and your little one’s favorite homemade or store-bought puree (I recommend this blueberry puree, it’s a favorite in our house!), then spoon or pipe the mixture onto a baking sheet and pop them in the freezer. That’s it!
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Yogurt: try to use a thicker plain whole milk yogurt such as Greek or Australian style, so the melts will stay in their disc shapes while freezing. You can also use a plant-based yogurt if you prefer. If your yogurt gets too thin while working with it, simply put it back into the fridge for 10-15 minutes to firm back up.
- Baby Puree: you can use any store-bought or homemade baby food purees that you like.
To the Kitchen, We Go –>
Purees to Use
The wonderful thing about these baby yogurt melts is that you can use leftover homemade baby food puree. Or you can make the process even easier and use store-bought purees. Here are some of our favorite homemade baby food purees:
The flavors I used for these yogurt melts are:
- Red: steamed beets and strawberries
- Orange: steamed carrots and mango
- Yellow: mango and banana
- Green: steamed apples and kale
- Purple: steamed apples and blueberries
Recipe Tips
- For toddlers over the age of one, you can add in a teaspoon of honey for a sweeter treat.
- Use a spatula instead of your hands to help avoid melting while transferring to a freezer-safe container.
- These creamy treats do melt rather quickly, so it’s best to take out only a few at a time when eating.
- Let the yogurt melts sit at room temperature for 1-2 minutes to thaw a little before giving them to your baby. If the yogurt melts are too solid, there is a risk of choking. You can also check and see how quickly they melt in your mouth before giving them to your baby.
- 1/2 cup plain whole milk Greek yogurt
- 1-2 tbsp baby food puree, homemade or store-bought
Prevent your screen from going dark
-
Prep: Line a baking sheet with parchment paper or use a silicone mat.
-
Mix: In a small bowl, mix together the Greek yogurt and baby food puree until completely incorporated.
-
Prep Piping Bag: Spoon the yogurt mixture into a resealable baggie or piping bag and cut the very end of the bag off. At any point your yogurt blend becomes too thin or runny, simply put the baggie back into the fridge for a couple of minutes to harden back up.You can also just use a small spoon and dab a small amount of the yogurt mixture onto the baking sheet.
-
Dot: Squeeze small round discs into rows onto the baking sheet. When the baking sheet is full, place the baking sheet into the freezer for 4 hours or overnight to harden.
-
Store: Pop the melts off of the baking tray and store them in an air-tight container. These melts do melt rather quickly so it’s best to only take out a couple at a time.
Flavors: I made several different flavors of these melts at the same time, but you can easily stick with one flavor of melts to save you time and make less dishes.
Yogurt: You will want a thicker Greek or Austrian-style plain yogurt for these melts.
Storage: in an air-tight container in the freezer for up to 4 months