Turn the kids into mini chefs with easy-to-follow recipes that look great, taste yum and (shhh!) are good for them, too.

RECIPES & FOOD STYLING KERRIE WORNER
STYLING IMOGENE ABADY
PHOTOGRAPHY NICKY RYAN



Makes 6-9
To make cone moulds, tear off 8 pieces of baking paper, each 15cm wide.
Fold into cone shapes, making sure the pointed ends are closed, to prevent leakage. Secure with staples in a few places. Sit cones in glasses for support.

The fruit pops are made by blending, in a food processor or blender, the diced flesh of the fruit of your choice with yoghurt, to make a thick, smooth mixture. Each combination makes 2-3 cones.

We blended a ½ cup of yoghurt with, from left:

• 2 peeled, chopped bananas and 2 tablespoons of honey;
• 1 punnet of rinsed and hulled strawberries and ½ cup of guava juice;
• 1 peeled and diced kiwi fruit and the flesh of a ¼ piece of honeydew melon.

Pour the mixture into the cones. Freeze until semi frozen, push a paddle pop stick into pops and freeze overnight.

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