Important notice to customers — product packaging changesLearn More

NEW FOOD PACKAGING IN STORE NOW

From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.

  • CURRENT Packaging
  • new Packaging

We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.

There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.

Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.

Please note, our Infant Formula packaging will not be rebranded until later in 2019.

For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200

Product name changes

  • Cereal Name Changes
  • CURRENT Packaging Organic Baby Rice
  • NEW Packaging Organic Rice with Prebiotic (GOS) Note: Our Baby Rice recipe has been upgraded to now include GOS Prebiotic
  • CURRENT Packaging Organic Vanilla Rice Custard
  • NEW Packaging Organic Milk & Vanilla Baby Rice
  • CURRENT Packaging Organic Apple & Cinnamon Porridge
  • NEW Packaging Organic Apple & Cinnamon Baby Porridge
  • Ready To Serve Name Changes
  • CURRENT Packaging Organic Banana, Pear & Mango
  • New Packaging Organic Banana, Pear, Apple & Mango
  • CURRENT Packaging Organic Mango, Blueberry & Apple
  • New Packaging Organic Blueberry, Mango & Apple
  • CURRENT Packaging Organic Peach & Apple
  • New Packaging Organic Grape, Apple & Peach
  • CURRENT Packaging Organic Pumpkin & Tomato Risotto
  • New Packaging Organic Pumpkin, Sweet Potato & Tomato
  • CURRENT Packaging Organic Broccoli, Beef & Brown Rice
  • New Packaging Organic Beef & Vegetables
  • Note: We have also upgraded some of our RTS recipes to remove added sugars and to remove some of the more complex ingredients that are not required for young children such as Tamari.
  • RUSKS NAME CHANGES
  • CURRENT Packaging Organic Milk Rusks Toothiepegs
  • New Packaging Organic Milk Rusks
Home/Nutrition & Recipes/Articles/Infant & Toddler Nutrition/Healthy Eating/Healthy Frozen Snacks to Cool Kids Down In Summer

Healthy Frozen Snacks to Cool Kids Down In Summer

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There’s nothing quite like a frozen ice block or ice cream in the midst of summer, but too much of a good thing can be bad if it’s not the right product. Many store-bought ice creams are made by churning and chilling a mixture containing high-fat milk or cream, fructose- or glucose-based sweeteners such as corn syrup, and flavourings such as vanilla or chocolate. Too much saturated fat can interfere with blood flow and raise your blood cholesterol levels, and too much sugar may contribute to health problems such as weight gain, cavities, and increased levels of blood triglycerides, another unhealthy type of fat.

So how can you give the kids a frozen treat in summer without fearing you’re doing them harm?

By making frozen treats yourself, using a range of healthy ingredients!

8 Easy Recipes for Healthy Frozen Snacks

Super food cake pops

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Ingredients
8-10 pitted Medjool dates
1 cup unsalted raw cashews, soaked overnight
¼ cup ground flaxseed
1 tbs coconut cream
2 tbs maple syrup
3 fresh figs
handful chia seeds

Tools
4 paper cups
4 popsicle sticks

Method

  1. Blend cashews, coconut cream, maple syrup and figs together in a blender. Set aside.
  2. Blend chopped dates in a food processor before kneading well using the ground flaxseed.
  3. Press date mixture into the base of each cup and top with cashew mix.
  4. Sprinkle top with chia seeds and insert a popsicle stick into each.
  5. Freeze for 4 hours.

Mango Frosty

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Ingredients
2 cups frozen mango cubes
3 medium bananas
¼ cup full-fat coconut milk
1 tbs honey
1 tsp vanilla extract
1 medium lime
pinch of salt

Tools
baking paper
4 small bowls

Method

  1. Thinly slice the bananas and spread over a piece of baking paper. Freeze for one hour.
  2. In a food processor, combine all ingredients.
  3. Spoon into bowls and serve for a quick frozen dessert.

Strawberry Creamsicle

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Ingredients
12 medium strawberries
1 cup greek yoghurt

Tools
4 popsicle moulds
4 popsicle sticks (if moulds do not have handles)

Method

  1. Puree strawberries in a blender.
  2. Layer yoghurt and puree in moulds and insert the handle or a popsicle stick into each.
  3. Freeze for three hours.
  4. Loosen popsicles when ready to eat by running warm water on the outside briefly.

Froyo Bites

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Ingredients
3 cups plain yoghurt
1 cup strawberries
1 cup blueberries
1 cup frozen mango cubes

Tools
3 x ice cube trays

Method

  1. Blend one cup of yoghurt with the strawberries until smooth.
  2. Fill ice cube tray with mix.
  3. Rinse blender and repeat with blueberries and mango.
  4. Freeze until hard.
  5. Serve one of each bite as required.

Cherry Limeade Pops

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Ingredients
1 cup water
4 limes
¼ cup raw honey
1 cup frozen pitted cherries

Tools
6 popsicle molds
4 popsicle sticks (if moulds do not have handles)

Method

  • Blend all ingredients in a blender until smooth.
  • Transfer mix to the molds and insert the handle or a popsicle stick into each. (Try swirling some slightly soft vanilla ice cream through for an added bonus.)
  • Freeze until hard.
  • Loosen popsicles when ready to eat by running warm water on the outside briefly.

Chocolate Dipped Kiwi Fruit

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Ingredients
2 kiwi fruits
1 cup semi sweet chocolate chips
1 tbs olive oil

Tools
6 x popsicle sticks
silicon mat

Method

  1. Slice each kiwifruit into three slices.
  2. Lay on silicon mat and pearce each slice with a popsicle stick, being careful not to let it go all the way through.
  3. Place in freezer for one hour.
  4. Meanwhile, melt chocolate and oil in the microwave or in a double boiler.
  5. Remove kiwifruit from the freezer, dip each slice in chocolate and return to mat.
  6. Freeze until the chocolate has hardened.

Nutty Banana Nibblers

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Ingredients
5 medium ripe bananas
1 tbs all natural creamy peanut butter
2 oz non-fat Greek yoghurt

Tools
Freezer-friendly storage container

Method

  1. Peel one banana and mash it together with the peanut butter and yoghurt.
  2. Peel remaining bananas and slice.
  3. Smear a layer of peanut mix on half the banana slices and then top with the other slices.
  4. Freeze for two hours.

Chocolate Banana Ice Cream

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Ingredients
6 ripe bananas
3 tbs cacao powder

Tools
An old chocolate ice cream container (so the kids will never know)

Method

  1. Blend bananas in a blender until creamy.
  2. Add cacao powder and pulse to combine.
  3. Transfer to container and freeze for three hours.
  4. Remove from freezer 10 minutes before serving.

10 super-easy snacks for quick on-the-go cooling

  1. Cut oranges into wedges and freeze in a snap lock bag.
  2. Cut melon into cubes and freeze in a sealed container.
  3. Cut mango into slices and freeze in a snap lock bag.
  4. Cut watermelon into wedges and freeze in a sealed container.
  5. Freeze applesauce in an ice cube tray.
  6. Freeze grapes in small bunches.
  7. Freeze canned fruit salad.
  8. Cut iceberg lettuce into wedges and freeze to dip in cream cheese.
  9. Freeze pomegranate seeds in a ziploc bag.
  10. Freeze jelly cups for one hour.

About the author

Important Notice to Parents and Guardians

  • The World Health Organisation recommends that breastfeeding is best for your baby.
  • Having a balanced diet when breastfeeding is also important. Infant Formulas should only be used after you’ve sought advice from a doctor or health practitioner.
  • A decision not to breastfeed can be difficult to reverse and introducing partial bottle feeding may reduce the supply of breast milk. It is also wise to consider the cost of infant formula.
  • If you use infant formula, all preparation and feeding instructions must be followed as per the manufacturer’s instructions. This is important for your baby’s health.