Looking for a healthy breakfast that’s fun for kids? This heart-shaped breakfast is just the ticket. Wesley and I had a great time making this Yogurt Flatbread Pizza Heart. With a heart-shaped flatbread, creamy yogurt, and bright red fruit, it’s a delightful option for Valentine’s Day breakfast, lunch, or a snack any time of year.
This recipe is a simple twist on our Yogurt Fruit Breakfast Pizza from last year, scaled down to a single heart-shaped flatbread for a seasonal touch.
We kept the heart theme going by cutting small strawberry hearts with a mini heart cutter. Wesley loved this part — it made the prep feel like a craft project.
If a cutter isn’t available, you can simply trim the flatbread into a heart by folding it and cutting with kitchen scissors — the same method I used for our Peanut Butter and Jelly Heart Flatbread (there’s a step-by-step video there if you want to see the technique).
For the base we used strawberry yogurt to achieve a pale pink color, but raspberry, cherry, or vanilla yogurt would also work nicely depending on your flavor preference.
Wesley had fun arranging the fruit. Instead of filling small gaps with granola, we sprinkled pomegranate arils across the surface for color and a juicy pop.
Isn’t it beautiful? The combination of pink yogurt, red berries, and pomegranate looks festive and appetizing.
Wesley thought it was almost too pretty to eat — but it didn’t last long!
Yogurt Flatbread Pizza Heart
10
minutes
1
minute
11
minutes
1
Emilie
Ingredients
- 1 Greek pita flatbread
- 1/4 cup yogurt strawberry, cherry, raspberry, or vanilla
- 2 large strawberries, cut into hearts if desired
- 1/4 cup red raspberries
- 1/4 cup pomegranate arils
Instructions
-
Wrap flatbread in a paper towel and warm in the microwave for 10 to 15 seconds.
-
Fold the warm flatbread in half and trim the top and bottom with kitchen scissors to form a heart.
-
Spread the yogurt evenly over the flatbread.
-
Arrange the fruit on top, finishing with pomegranate arils to fill small gaps.
-
Serve immediately. For easier eating, cut into four pieces.
For easier eating, I suggest cutting the finished heart into four pieces so little hands can manage it.
What have you been making with your mini chefs this week? We’re part of Mini Chef Mondays — a group of bloggers sharing kid-friendly recipes and activities. Check out the other Mini Chef posts for more ideas and inspiration.
- Hot Cocoa Cupcakes // Courtney’s Sweets
- Yogurt Flatbread Pizza Heart // Finding Zest
- Strawberry Sprinkle Donut Hearts (Totally Dye Free!) // Eating Richly
- Crispy Turmeric Chickpeas // Vegging at the Shore
- Lunch Meat Lettuce Wraps // My Mini Adventurer
