Step 1

Line a baking sheet with parchment paper.

Step 2

In a small bowl, mix together the greek yogurt and baby food puree until completely incorporated.

Step 3

Spoon yogurt mixture into a resealable baggie (also pipping bags or even reusable pouches work great here) and cut the very end of the bag off. At any point your yogurt blend becomes too thin or runny, simply put the baggie back into the fridge for a couple of minutes to harden back up.

Step 4

Squirt small round dots into rows onto the baking sheet. When the baking sheet is full, place the baking sheet into the freezer for 2 hours or overnight to harden. Pop the melts off of the parchment paper and store in air-tight container. These melts do melt rather quickly so it's best to only take out a couple at a time.