If you have never tried freeze-dried yogurt melts, they are delicious! They are marketed as a safe snack for babies, as they melt in your mouth. I think they are a great healthy snack for all ages! My son loves them, and I could eat them by the handful. But they are SO expensive. There are lots of recipes for frozen yogurt melts, but they are just not the same. You also can’t easily take a frozen snack on the road for your baby or toddler. Unfortunately, I don’t have the equipment at home for freeze drying. However, I’ve started making a homemade yogurt melt that is baked and shelf-stable, and they are yummy! I hope you enjoy this recipe as much as we do!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Why make homemade instead of buying?
Save Money
Store-bought freeze-dried yogurt melts are so expensive! If your child is like mine, they go down fast. He could eat an entire pack in one sitting and still be asking for more if I’d allow him. With homemade yogurt melts, I can keep them on hand for a snack on the go or anytime and not spend a fortune.
You Control the Ingredients
Some store-bought freeze-dried yogurt melts contain added sugar. Now, I do use a bit of sugar and a flavored Greek yogurt that does have added sugar. However, this is less added sweetener than the leading store brand yogurt melt. The leading store brand has 4 grams of sugar in 1/4 cup serving. This recipe has 0.7 grams of sugar in a 1/4 cup serving. And if you are not comfortable with the amount of sugar for your child, this recipe can be adjusted by using a yogurt with less sugar.
This recipe can also be easily made dairy-free. We use milk powder in the recipe as my son is now a toddler. However, you can use infant formula in place of milk powder for babies. For a dairy-free diet, simply use dairy-free Greek yogurt and a hypoallergenic infant formula.
Ingredients
6 Tbsp Greek Yogurt, flavor of your choice (if needed, use dairy-free yogurt)
5 Tbsp milk powder or infant formula
3 Tbsp cornstarch
4 egg whites
3 Tbsp sugar
1 tsp lemon juice
This recipe makes 24 servings of 1/4 cup. That puts the amount of Sugar per Serving at 0.7 grams, depending on the yogurt you use. I like to use the Chobani Mixed Berry Greek Yogurt.
Instructions
Step 1
In mixer bowl, combine lemon juice, sugar, and egg whites. Beat until stiff peaks form.
Stiff peaks
Make sure to beat long enough for stiff peaks to form. First, soft peaks will form. This means that when you move the beater, you will see a peak form but it will start to lose its shape after a few seconds. Keep going until stiff peaks form. That means that when you move the beater, the peak will hold its shape
If you overbeat your egg whites
If you overbeat your eggs after stiff peaks have formed, you will see them become grainy with liquid at the bottom. You can save this if you act quickly. Add one additional room temperature egg white and beat again.
Step 2
In a large bowl, combine milk powder (or substitute infant formula), cornstarch, and yogurt.
Step 3
Add 1/3 of the egg white mixture to yogurt mixture. Fold in gently. Continuing folding in egg white mixture 1/3 at a time.
Step 4
Preheat oven to 250 degrees Fahrenheit
Step 5
Cover a baking sheet with a silicone baking mat. I have tried using parchment paper instead, but found that the yogurt melts remove very quickly and easily from my silicone baking mats.
Spoon mixture into a piping bag. If you do not have a piping bag, you can use a ziplock bag and cut the corner. Pipe the mixture onto the baking mat in small rounds. I prefer to keep them about 1/2 inch diameter.
Step 6
Reduce oven temperature to 210 degrees Fahrenheit and bake yogurt melts for 60 minutes. Then turn off the oven and leave them sit in the oven for another 10-30 minutes. You will know it is time to take them out when they remove easily from the baking sheet. If the yogurt melts are sticking to the baking mat, then they need a little bit more time.
Happy Snacking! Store your yogurt melts in an airtight container, if they even last that long!
If you are looking for more ideas, check out my Money-Saving Recipes!
Homemade Yogurt Melts
Equipment
- electric or hand mixer
- silicone baking mat or parchment paper
- piping bag or ziplock bag
Ingredients
- 6 Tbsp Greek yogurt (any flavor, can use dairy-free yogurt if needed)
- 5 Tbsp milk powder or infant formula
- 3 Tbsp corn starch
- 4 egg whites
- 3 Tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- In a mixing bowl, combine lemon juice, sugar, and egg whites. Beat until stiff peaks form.
- In a large bowl, combine milk powder or infant formula, cornstarch, and yogurt.
- Add egg white mixture to yogurt, 1/3 at a time. Fold in gently
- Preheat oven to 250 degrees Fahrenheit
- Cover baking sheet with silicone baking mat or parchment paper. Spoon mixture into piping bag and pipe in 1/2 inch rounds onto baking sheet. If you do not have a piping bag, use a ziplock bag and cut off the corner.
- Reduce oven temperature to 210 degrees Fahrenheit and bake for 60 minutes. Turn off oven and let yogurt melts sit in oven 10-30 minutes. When done, they should come off of baking sheet easily.
