Baby Yogurt Melts (8 Months+ BLW Friendly)
Ingredients:
2 eggs (separate yolks and whites)
10g milk powder (formula)
10g corn flour
1/2 tsp Lilo Premium Corn Powder
1/2 tsp Lilo Premium Pumpkin Powder
1 tbsp plain unsweetened yogurt (full-fat preferred)
Instructions:
1. Preheat the Oven:
Preheat your oven to 100°C (212°F). Line a baking tray with parchment paper or a silicone baking mat for easy removal.
2. Seperate the yolks & whites. Mix the Egg Yolks:
In a bowl, whisk together the egg yolks, milk powder, Lilo Premium Corn Powder, Lilo Premium Pumpkin Powder, and yogurt. Stir until smooth and fully combined.
3. Whip the Egg Whites:
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the corn starch and continue whisking until stiff peaks form.
4. Combine the Mixtures:
Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to deflate the egg whites—this helps keep the melts airy and light.
5. Pipe the Mixture:
Transfer the mixture to a piping bag. Pipe small rounds (or your desired shape) onto the prepared baking tray, keeping some space between each piece. If you don't have a piping bag, a spoon will work too.
6. Bake:
Bake in the preheated oven for 60 minutes or until the melts are lightly golden and firm to the touch.
7. Cool Down:
Allow the melts to cool on the tray for 10-15 minutes. They will firm up further as they cool.
8. Serve & Store:
Serve as a soft and nutritious snack for babies and toddlers. Store any leftovers in an airtight container for up to 3 days, or freeze them for up to a month for later use. Be sure to let them cool completely before storing.