Instead of reaching for the chips and sweets, spoil your little ones (and yourself) with a mix of fresh fruit and these fun, sweet dips.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
Fresh fruit of your choice
For the vanilla-yoghurt dip
1 cup milk
1 cup plain yoghurt
1 sachet vanilla pudding
¼ cup chocolate chips
For the creamy nut-butter dip
1 cup plain cream cheese
½ cup nut butter
¼ cup honey
For the cookie-dough dip
300 ml milk
1 cup plain cream cheese
1 sachet vanilla pudding
¼ cup chocolate chips

METHOD
Serve the fruit with these dips:
For the vanilla-yoghurt dip
1. Mix together the milk and yoghurt. Add the pudding and whisk until smooth.
2. Fold in the chocolate chips.
For the creamy nut-butter dip
1. Whisk together all ingredients.
For the cookie-dough dip
1. Whisk together milk, cream cheese and pudding.
2. Fold in the chocolate chips.

Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset // HMimages.co.za

Little ones still not 100% convinced? They won’t be able to resist these emoji-inspired fruit snacks!

The post Serve your fresh fruit with these fun dips appeared first on MyKitchen.

The perfect summer treat exists, and it’s these holiday floral ice lollies with edible flowers! Keep them in the freezer for a hot summer’s day.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
250 ml water
100 g caster sugar
100 g strawberries
Handful edible flowers (we used pansies)
Juice of 1 lemon
2 tsp rose syrup

METHOD
1. Place the water and sugar in a pot over medium heat. Stir until the sugar has dissolved. Set aside to cool down.
2. Place the strawberries and flowers in 8 ice-lolly moulds. (Pack in the strawberries so they hold the flowers in place against the sides, otherwise they will float up.)
3. When the sugar syrup has cooled, add the lemon juice and rose syrup and mix well.
4. Pour the syrup into the ice-lolly moulds. Insert a stick into each one. Place in the freezer until set, about 4 hours.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Keen to try more recipes like this? Make these fruity yoghurt lollies!

The post Holiday floral ice lollies with edible flowers appeared first on MyKitchen.

Make the most of your in-season produce for every meal this summer. When it comes to breakfast, these banana flapjacks with stewed peaches are a winner.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the banana flapjacks
3 bananas, peeled
6 eggs
1 tbsp sugar
1 tsp vanilla essence
½ cup flour
For the stewed peaches
3 peaches, cored and halved
2 star anise pods
1 tsp lemon juice
¼ cup honey

METHOD
For the banana flapjacks
1. Add all the ingredients, to a food processor and blend until smooth.
2. Heat some oil in a pan and fry ¼ cupfuls of batter at a time. Flip after 1 minute.
For the stewed peaches
1. Add all the ingredients to a pot over medium heat and allow to simmer for 5 minutes.
2. Remove from the heat.
3. Top flapjacks with stewed peaches and plain yoghurt (optional).

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

These buckwheat and coconut flapjacks are another delicious and healthy alternative!

The post Banana flapjacks with stewed peaches appeared first on MyKitchen.