The month of love is finally here. Let your kids take part in the fun with these healthy, Valentine’s Day-inspired recipes.
Valentine’s English muffin pizzas
- 2 English muffins
- 1 tbsp tomato puree
- 3 or 4 cherry tomatoes
- ½ red pepper
- Handful grated mozzarella or cheddar cheese
- Preheat your oven to 180°C. Split each muffin into two to make the pizza bases. Spread a thin layer of tomato puree over the cut sides of the muffins and place on a baking tray.
- Using a sharp knife, cut heart shapes from the red pepper and set aside.
- Chop the remaining red pepper finely and sprinkle it over the pizza bases. Finely chop the cherry tomatoes and add to the pizzas.
- Sprinkle over the cheese and top each pizza with the red pepper hearts to decorate.
- Bake in the oven for 5-10 minutes until the cheese is melted and bubbling.
Strawberry frozen yoghurt bites
- 12 strawberries (fresh or frozen)
- ½ cup plain or Greek yoghurt
- To make the first layer, blitz the strawberries in a blender. If needed, add some water to help them break down.
- Spoon 1 teaspoon of the strawberry purée into a silicone ice cube or chocolate mould, leaving about 1/3 of the purée behind for the second layer.
- Wrap the mould in aluminium foil and place into the freezer for one hour or until the purée is firm.
- Make the second layer by adding 2 tablespoons of the yoghurt to the strawberry purée in the blender.
- Blitz for a few seconds until it has all combined.
- Remove the mould from the freezer and add 1 teaspoon of this strawberry and yoghurt layer. Cover again with foil and return to the freezer for another hour.
- For the third layer, add 1 teaspoon of the yoghurt to the moulds, filling them to the top. Run a knife along the top of the mould to smooth it out and return to the freezer for 1-2 hours.
Vegetable flower bouquets
- Or veggies of your choice
- Cream cheese
- Small mini pots
- Dried beans or rice for placing in the pots
- Mini shape cutters (fondant cutters)
- Slice your veggies into thick pieces. It should be thick enough for the skewer to go through without breaking the veggie.
- Cut the sliced veggies into flower shapes with your cutters. If you’re using mini cookie cutters for the middles, try using different veggies to fill it in for more colour.
- Gently pull the skewer halfway through.
- Place the veggie flowers in a pot full of dried beans or rice to secure its spot.
- Garnish with parsley.
- Fill the mini pots with cream cheese and serve.