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Yoghurt Cream
By Lisa Welch
Disclaimer: These recipes need to be modified based your child's individual ratio, calories and protein requirement. The composition of your commonly used food products will need to be calculated into these recipes.
Ingredients:
- 25g Double thick cream
- 3g canned pear, liquid drained
- 20g Natural full cream yoghurt
- 44g Cream cheese
- 5g Olive oil
- Artificial sweetener – saccharin or sodium cyclamate
- Diet jelly crystals
Method:
- Puree cream cheese and drained pear in a small blender.
- Add a drop or two of artificial sweetener if desired. Add oil and blend.
- Remove from blender and stir through yoghurt and cream. Add a pinch of diet jelly crystals for a different taste.
This yoghurt is a 4:1 ratio and contains 324 calories, 5.3g protein, 32.4g fat, 2.8g carbohydrate
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