Hello! Today I’m sharing with you a wonderful recipe from the sweetest little cookbook that I’ll be using for years! These are simply delicious, subtly sweet, and incredibly satisfying. We make a few in small jars so they can be grabbed on the go, and in bowls so they can be topped with fresh berries and a sprinkling of fresh granola! We love em’ both ways.
The recipe is courtesy of In the French Kitchen with Kids, by Mardi Michels. This little book encourages cooking and baking with your kids, and the recipes are easy, accessible and yummy. We made the Beef & Carrot Stew for dinner while visiting family and they were blown away … if you’re at all familiar with French cooking, this recipe is a variation of beef bourguignon, which traditionally takes hours to prepare — obviously not kid-friendly. But this version was so easy and so yummy! If you purchase the book and try the stew recipe, I recommend using fresh (not dried herbs), thick-cut bacon, and substitute 1/4 – 1/3 cup of red wine in place of a portion of the beef stock. It was delicious! But, back to the yogurt pots!
As Mardi encourages in her book, you can purchase a kid-friendly knife set and cutting board and have your babes help you throughout the entire process. So rather than put your babies in front of a screen, and make dinner yourself, you get to spend quality time together in the kitchen. As I mentioned in a previous post about educating your children, these are the practical life lessons that allow you to teach your kids so much, including math skills, how to follow directions, proper sequencing, cooking technique, and more. And since this recipe requires a cooling period of 4 hours, they’ll also get a lesson in patience and delayed gratification — two things my babes are just starting to learn! And, most importantly, you get to just be with them, which they’ll love more than anything.
The Creamy Yogurt Pot recipe is listed below, and I linked to a few of our kitchen essentials as well — for both babies and mama! Happy cooking my friends!
- 1 cup heavy (35%) cream
- 1 cup mascarpone, slightly softened
- 1/2 cup 0% plain yogurt
- 1/4 cup icing sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Jam or preserves, for serving
- Fresh berries, for serving
- Fresh granola, for serving
- In a large bowl, whip the cream with handheld electric beaters on high speed until it forms soft peaks, about 5 mins. Set aside.
- In a separate bowl, beat the mascarpone and yogurt until smooth.
- Add the icing sugar and vanilla to the mascarpone mixture and continue to beat until smooth and creamy.
- Using a rubber spatula, gently fold the whipped cream, 1/3 cup at a time, into the mascarpone mixture.
- Spoon the mixture into 1/2 cup ramekins or jars, filling each about three-quarters full. If you like, you may begin with a layer of jam or fresh berries at the bottom.
- Rap the ramekins or jars on a hard surface to evenly distribute the mixture.
- Cover each ramekin or jar with plastic wrap (or provided lid), and refrigerator for a minimum of 4 hours.
- Serve with a spoonful of jam, fresh berries, and/or fresh granola.
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