Num Noms – the wacky new collectibles that each smell like a different food flavour – are challenging kids to get in the kitchen and create some delicious bakes for the #WackyBakers campaign.

My kids are big Num Noms fans, so they jumped at the chance to create a new recipe based on some of their favourite toys. Using the Freezie Pop range for inspiration, we whipped up an easy-make frozen treat that’s a healthy yet tasty alternative to ice cream.

Banana Frogurt with Pineapple Chunks and Strawberry Sauce

For the frogurt
1 overripe banananum noms
Small handful of pineapple chunks
200g natural yogurt

For the strawberry sauce
1 small punnet of fresh strawberries, hulled and sliced
1 tablespoon white sugar (more or less to taste)
2 tablespoons water
1/2 teaspoon balsamic vinegar
2 tablespoons water
1 teaspoon cornflour

Method

  1. Mash the flesh of the banana with a folk and then stir in the natural yogurt.
  2. Swirl in the bite-sized pineapple chunks, then pour the mixture into a freezer-safe container.
  3. Freeze until solid, but stir it a couple of times during the freezing process to prevent it from becoming rock-hard. Ours took around 4 hours to set.
  4. To make the strawberry sauce, combine sliced strawberries with sugar, 2 tablespoons of water and the balsamic vinegar in a saucepan and simmer over a low to medium heat for 15 minutes.
  5. In a bowl, whisk the other 2 tablespoons of water with a teaspoon of cornflour.
  6. Pour the cornflour mix into the strawberries and stir for 1-2 minutes until the sauce has thickened.
  7. Remove from heat. You can now either mash the sauce roughly with a fork or potato masher, or transfer to a blender for a smoother finish.

You can find more information about Num Noms and see the full range here.

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