Dessert Recipes | Babies |

Dessert Recipes

Delicious desserts for children over one year. The recipes are calculated for one to two servings.

Apple and apricot dessert

Contains beta-carotene

50 grams of soft dried apricots, roughly chopped
100 ml of water
1 apple, peeled and roughly divided

Simmer the apricots in the water for about 5 minutes. Add the apple and cook until it softens, then puree.

Rice pudding with lemon flavor

Good source of calcium and B vitamins

25 grams of rice pudding (round grain rice)
300 ml whole milk (or unsweetened calcium enriched rice milk)
2-3 small strips of lemon peel (organic and unsprayed)
Half a teaspoon of sugar

Boil the rice with milk and lemon zest for about 25 minutes or until the rice is cooked. Stir often. Taste with some sugar. Remove the lemon peel and serve the pudding. The rice tastes great with fresh fruits.

Pear Dessert

Good source of calcium and the vitamins of the B group

1 ripe pear, peeled and sliced
1 tablespoon of apple juice
1 tablespoon of lean quark
A pinch of cinnamon

Poach the pear in the apple juice for about 8 minutes until it is tender. Allow the fruit to cool, squeeze through a sieve and add quark and cinnamon.

Chocolate pudding with banana

Good source of calcium and B vitamins

1 teaspoon of cornmeal (e.g., Maizena)
1 teaspoon of cocoa powder
100 ml whole milk
1 small banana
(if necessary a little sugar)

Mix the cornmeal, chocolate powder and the milk and microwave for 1-2 minutes or heat them in a pot until they thicken. Mash or split the banana and serve with the pudding.

Currants and blueberries with sprinkles

Contains beta-carotene and vitamin C.

100 grams of blueberries
100 grams of currants
1 teaspoon of sugar
50 grams of wholemeal flour
20 grams of oatmeal
30 grams of butter
20 grams of soft brown sugar

Mix the fruits with the sugar and put them in a greased oven dish. Knead butter and flour, stir in the oatmeal and brown sugar and spread the dough over the fruit. Bake at 180 degrees (gas: level 4) for 30 minutes. Let it cool a bit before serving it with pure yoghurt or cottage cheese.

Peach and grape jelly

Good source of beta-carotene

1 tablespoon of hot water
1 teaspoon of gelatin
150 ml of grape juice
½ peach, peeled and diced

Pour the hot water into a saucepan and add the gelatin. Once the gelatin has dissolved, pour in the grape juice and stir well. Put the peach slices in a bowl and pour the gelatin over it. Cool until the gelatin has settled.

Fruit and almond layers

Good source of vitamin C and beta-carotene

20 grams of ground almonds
1 slice of white bread, crumbled
10 grams of butter or margarine
Sliced ​​soft fruits like kiwi, peach, mango, etc.

Roast the almonds and breadcrumbs in butter until lightly browned. Put it on a piece of kitchen paper to cool. Place a layer of the fruit in a translucent unbreakable cup or small dish and sprinkle the almond paste over it, then again a layer of fruit and a layer of almonds.

Coconut pudding with egg

Contains iron

1 organic egg
100 ml low-fat coconut milk (canned)
A few drops of vanilla extract
1 tablespoon of apricot puree

Mix all the ingredients together and put them in small casserole dishes or cups. Heat in a water bath for about 10 minutes until the mass is stiff. Allow to cool before serving.

Grape, quark and banana dessert

Good source of vitamin C and calcium

50 grams of grapes
50 grams of cottage cheese
50 grams of lean quark
½ banana

Put all ingredients in a blender and puree them into a nutmeg.

Recipes from 2 years. The recipes are calculated for one to two servings.

Creamy apricot compote

Good source of calcium and beta-carotene

50 grams of mascarpone
50 grams of yogurt
3 teaspoons of apricot puree from drained apricots from the tin, crushed or pureed

Mix mascarpone and yoghurt and stir in the apricot puree. You can serve it with grapes as a dip or eat with a spoon.

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