Healthy and delicious!
Simple kitchen science is a fantastic way to teach your child that science is everywhere. This delicious snack is an easy way to let your child build connections between following a recipe and scientific thinking. You can even add in a pinch of math and language skills for a well-balanced activity. And this simple no-cook recipe is a safe way to let your child attempt as many of the tasks independently as possible. Estimating how much of the pan liner will be needed, tearing the paper, measuring ingredients and stirring carefully are all important thinking skills! To prompt some critical thinking, ask your child to predict how long it may take for the blueberries to freeze, talk about the freezing point of different things, and put a thermometer in the freezer to read the temperature together. Sharing conversation about the activity helps your child learn conversation skills and builds your relationship.
Prep time: 10 minutes
Cook time: 1 hour freeze time minutes
Yield: 10 servings
Serving size: 12-13 frozen blueberry bites
Ingredients
- 1 pint container blueberries (about 125 blueberries)
- 1 cup vanilla, nonfat Greek yogurt
- 1 tablespoon stevia (or your favorite sugar substitute)
Instructions
- Line a baking sheet with parchment paper or a nonstick Silpat® mat, and set aside.
- In a medium mixing bowl, stir together the yogurt and sweetener.
- Working in 2 batches, gently fold in the blueberries to coat in the yogurt. Scoop them up with a fork and tap the excess yogurt off.
- Place the blueberries on the baking sheet, being careful not to have them touch.
- Freeze the baking sheet until the blueberries are completely frozen, about 1 hour.
- Store leftovers in an airtight container in the freezer.
Literacy Connection: Blueberries for Sal by Robert McCloskey is a classic story that withstands the test of time, so you don’t want your child to miss out on this one. Little Sal goes with her mom on a blueberry picking adventure in the hills of Maine and winds up making an unexpected friend!
