Vanilla Greek Yogurt with Smashed Raspberries

Place 1 whole vanilla bean on a cutting board, slice it open lengthwise with a paring knife, and use the back of the knife to scrape out the seeds.

In a large mixing bowl, combine 950 grams of whole milk plain Greek yogurt, the scraped vanilla bean seeds, and 5 tablespoons of raw honey.

Whisk the yogurt mixture vigorously for 2 minutes until it is completely smooth, creamy, and flecked with vanilla bean seeds.

Gently wash 300 grams of fresh raspberries and pat them completely dry with a paper towel.

Place the raspberries in a separate bowl and use a fork or potato masher to smash them until they release their juices but still retain some texture.

For the 10-year-old's school lunch: Portion 1.5 cups of the vanilla yogurt into a chilled insulated container, then swirl in 1/4 cup of the smashed raspberries.

For the 2-year-old at home: Portion 1/2 cup of the vanilla yogurt and stir in 2 tablespoons of the smashed raspberries, using the back of a spoon to completely mash any remaining large pieces to ensure there are no round fruit choking hazards.

Divide the remaining yogurt and smashed raspberries into airtight containers and store in the refrigerator for up to 3 days.