Here's a quick, yummy topping for trifle (or plain ice cream!) that you can whip up ahead of time.
2 cups frozen unsweetened strawberries, thawed (about half a 600 g package)
3 tbsp liquid honey, or icing sugar
1 tbsp orange juice, or lemon juice
Place strawberries, honey and juice in the bowl of a blender or food processor, cover and purée. Taste and stir in more honey or juice if needed. Serve immediately or cover and refrigerate for up to 3 days.
Makes 1 1/4 cups (300 mL).
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