Easter is such a fun time in our kitchen and it can be in yours too with these fun-filled Easter recipes for kids.
Easter isn’t always about Easter eggs… you can find the kids are overloaded with chocolate and may be looking for that alternative Easter treat. these treats are made with fresh fruit and natural colours from fruit and vegetables. They are so easy to make you will be making them anytime of the year and not just Easter. The beauty about these Easter recipes for kids is the children can make them easily on their own with a little help from Mum or Dad! They are also the healthier option and if you can get away with it then maybe you can avoid chocolate eggs altogether this Easter!!!
Strawberry Easter “Eggs”
These are great fun to make and taste divine! They look like an Easter egg but with the delicious taste of fruit and white chocolate. Use a high quality white chocolate as some brands can be of poor quality. Here’s one I recommend. The first thing you need to prepare are the colours. Juice the spinach and beetroot separately to produce the green and pink colours. Prepare the strawberries by washing them and leaving the green stem on the top. This makes for easier eating at the end and avoids sticky fingers! Melt the white chocolate until smooth. Stick the strawberries each on a wooden skewer and dip into the white chocolate.
I stick these skewers into a polystyrene block and allow to dry. With the remaining white chocolate, separate into 3 separate dishes and then add drops of the colouring to the desired strength of colour. For the orange add 1 teaspoon of turmeric. Instead of juicing you may also use green tea matcha powder, wheatgrass powder (for the green) and beetroot powder (for pink).
Place the coloured chocolate into a piping bag with a number 3 tip and pipe designs onto the white chocolate. Clean thoroughly before filling with a different colour. This is such fun!
And even more delicious.
Fresh Fruit Frozen Yogurt
These are amazing and so fast to make as long as the fresh fruit is frozen beforehand. These frozen eggs are really great if your kids don’t like eating fresh fruit as they taste so much like ice cream or sorbet in this Easter recipe. And they’re really good even if you love fruit! You need to prepare the fruit by washing and chopping and then placing in the freezer for a minimum of 2-3 hours until frozen. It’s best to freeze the fruit on a lined tray so they do not stick together. They can then be stored in the freezer in an airtight container until use.
You will need a silicone egg (or any shape you want) mould. I bought these in Morrisons and Waitrose.
In your blender add the frozen fruit, yogurt, honey and chia seeds and blitz until completely blended. Scrape down the sides and blitz again. Spoon into the moulds and freeze for 2 hours. It’s a simple as that! Remove them from the mould and eat immediately or these will last covered in a container for up to 1 month in a freezer.
Delicious as mini or maxi eggs. Enjoy!
Fresh Fruit Jelly Eggs
The last Easter recipe for kids is one of my favourites…. Jelly Eggs made with fresh fruit. These are sure to make your kids mouths water and the best thing of all is they’re healthy made with absolutely no nasty e’s or preservatives like packet jelly. Here I’ve made pineapple, strawberry and orange jelly but you can make any fresh fruit jelly of your choice. You can buy these egg moulds or plastic containers in any food or party shop. If they have holes at the bottom then tape them with waterproof tape to avoid any spillage.
Then pop them on a jam jar or an empty egg carton to balance them. To make the jelly add the fruit, orange juice and honey to a saucepan.
Dissolve the gelatine in warm water and set aside for 10 minutes. When the fruit mixture is soft pass through a sieve to remove any seeds and place in a bowl. Add the gelatine mixture and remaining warm water. Stir to dissolve. Leave to cool and then add to the egg mould.
If adding a number of flavours then add a little at a time and allow each colour to set slightly until adding another colour. Once each part is set, reheat some left over jelly and brush on each half.
Put the eggs together and refrigerate until set. Then all you need to do is eat it! Happy Easter everyone.
If you like these recipes then why not try my Coconut Easter Cupcake Recipe on Mum on the Rock’s blog.
- 10 large strawberries
- 200g high quality white chocolate
- 1 fresh beetroot
- 1 handful spinach leaves
- 1 teaspoon ground turmeric
- 1 piping bag
- 1 piping nozzle tip 3
- Wash the strawberries leaving the green stem intact. This makes it easier to eat the strawberry once set.
- Melt the white chocolate until smooth.
- Place the strawberry on a skewer and dip into the chocolate. Leave to set until all the strawberries are completed.
- Juice a beetroot and the spinach and reserve the juice to be used to colour the chocolate.
- Place the remaining white chocolate in 3 separate dishes. For the green and pink add the spinach juice and beetroot juice a drop at a time to reach the desired colour. For the orange add the turmeric powder and mix thoroughly.
- Place the coloured chocolate in separate icing bags with a tip no.3 nozzle and pipe designs onto the chocolate coated strawberries. Enjoy!
- If the coloured icings become hard then place in the microwave for 10 seconds to soften before piping.
- Instead of juicing you may use 1 teaspoon of beetroot powder and matcha green tea powder to colour the white chocolate.
- 250g fresh fruit
- 250g natural unsweetened greek yogurt
- 2 tablespoons milled chia seeds
- 2 tablespoons raw honey
- Prepare your fruit. Wash and cut into bite sized pieces. Freeze on a lined tray for 2 hours. If using later once frozen these can be stored in the freezer in a sealed container.
- Place the frozen fruit and the remaining ingredients in a food processor or nutribullet and blitz until smooth.
- Scrape the sides down and blitz again.
- If you want a sweeter frozen yogurt or if the fruit or berries are very tart then add more honey.
- For a creamier frozen yogurt add less fruit and more yogurt and adjust the sweetness.
- 250g fresh fruit (strawberries, raspberries, pineapple or orange)
- 300ml fresh orange juice
- 2 tablespoons gelatine
- 200ml hot water
- 3 tablespoons honey
- Prepare the fruit. Wash and chop into bite-sized pieces.
- Place the fruit, orange juice and honey into a saucepan.
- Bring to the boil and simmer for 10-15 minutes until the fruit is soft.
- Boil the water and leave to cool slightly. Dissolve the gelatine in 50ml of the warm water. Leave to cool slightly.
- Pass the fruit and liquid through a sieve into a glass bowl to remove any seeds.
- Add the remaining warm water and the gelatine to the hot fruit mixture and whisk until smooth.
- Pour into moulds and refrigerate until set for approximately 2 hours.If using a range of different coloured jellies then pour one colour and set for an hour before repeating with other colours.
- Reserve a small amount of jelly to set the eggs together.
- Heat the reserved jelly. Remove the half eggs from the moulds and set together by brushing each half with reserved jelly and set for another hour.
- Arrange in egg cups or eat immediately.