Here are 5 desserts recipe for you to serve your family especially your baby! ;)
Healthy, creative and yummmmmmmy!
1. Blueberry Soup
How to Make It: Blend 2 cups of fresh or frozen blueberries with 1 cup unsweetened apple, pear, or pomegranate juice. Pop 1 cup in a glass for the grownups, and microwave the rest until barely warm for a baby-friendly puree!
2 pear (skin removed)
Filled the molds half way, insert sticks, and froze. I soaked in hot water for a minute to remove the pops from the mold.
Makes about six.
3. Pumpkin Cinnamon Applesauce
Recipe Note: Notice in the directions the apples do not need to be peeled. The skin of an apple holds a lot of nutrients, and once the apple is cooked down and pureed, you won't even notice it's there! Also, this recipe has No Sugar Added, just natural sweetness!
- 2 1/2 pounds apples, cored and chopped
- 2 teaspoons ground cinnamon
- juice of 1 lemon
- 3/4 cup water
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.
Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!
Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.
Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.
Serve applesauce room temperature or cold, straight from the fridge. Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.
4. No-cook Coconut Chia Pudding
(can be shared with kids 6+ mos)
Makes about 2 cups of pudding
2 tablespoons honey or agave
1 cup coconut milk
1 cup unsweetened vanilla almond milk*
4 tablespoons chia seeds
1/4 teaspoon ground cinnamon (optional)
1. Put honey or agave in a small bowl and add a few drops of water. Whisk to thin the texture. If your honey is very thick or has crystalized, you may even want to heat the honey/water mixture to dissolve the sweetener.
2. Add thinned honey, coconut milk, vanilla almond milk, chia seeds and cinnamon, if using, to a medium bowl. Whisk until thoroughly mixed. Cover and place in refrigerator overnight or for at least 4 hours, until the mixture has a pudding texture. Serve cold. Store pudding in a sealed container in the fridge for up to 3 days.
* Note: To make this nut-free, simply substitute unsweetened vanilla soy milk for the almond milk or double the coconut milk. If you choose the latter, add pure vanilla extract to taste to get a bit of vanilla flavor.
5. Cantaloupe Cream
- 1 cup cantaloupe, chopped
- 1/3 cup banana
- 1/4 cup yogurt
- Place all the ingredients in a food processor or blender and pureeuntil smooth.
Enjoy and cheers!;)