A healthy take on a Brunch Ice cream and a little more like an up-side down crumble! This is a lovely summer time treat and can be offered to a baby nine month plus.

 
Makes: 8 portions 

Ingredients:
75g (3oz) butter
50g (2oz) desiccated coconut
75g (3oz) porridge oats
50g (2oz) wholemeal flour
300ml (1/2 pint) whipped cream
150ml (5 fl oz) Greek yogurt
225g (8oz) strawberries

Method:

1. Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. 
2. Using a food processor or by hand work the butter, coconut, oats and flour until it’s well mixed in. 
3. Press the mixture into the baking tray and bake for 20 minutes or until golden brown.
4. Leave the crunch to cool, cut into sections and then crumble these to cover the base of a shallow serving dish. 
5. Whisk together the cream and the yogurt and spread this over the crunch base. 
6. Top with chopped strawberries and chill for at least an hour before serving. 

For Baby 9m+ 

Offer as a snack or after a meal as a dessert. Making sure the strawberries are cut in the right shape for baby to manage.