Baby Food - Cuisinart SMARTPOWER SPB-7C Series Instruction And Recipe Booklet

until coarsely chopped, about 5 times. Add
remaining ingredients in order listed, and blend
on Stir until combined, about 15-20 seconds.
Turn blender OFF. Store in the refrigerator for
up to 2 weeks in an airtight container.
Nutritional analysis per tablespoon (15 ml):
Calories 17 (53% from fat) • carbo. 1g • prot. 1g • fat 1g
sat. fat 1g • chol. 3mg • sod. 96mg
CHOLESTEROL-FREE MAYONNAISE
Makes 2/3 cup (150 ml)
1/2 cup (125 ml) liquid egg substitute
2 tablespoons (25 ml) red wine vinegar
1 tablespoon (15 ml) vegetable oil
1 teaspoon (5 ml) dry mustard
1/8 teaspoon (0.5 ml) ground white pepper
1/8 teaspoon (0.5 ml) salt
2/3 cup (150 ml) vegetable oil
Place egg substitute, vinegar, 1 tablespoon (15 ml)
vegetable oil, mustard, pepper and salt in the blender
jar. Place cover on blender jar. Turn blender ON and
process on Stir until blended, about 5 seconds. With
machine running on Stir, lift the measured pour lid,
and add the 2/3 cup oil in a slow, steady stream. Hold
the measured pour lid over the opening while adding the oil
to prevent splatter. The mayonnaise will thicken and
emulsify as the oil is added. Turn blender OFF. For a
thicker mayonnaise, chill for one hour before serving.
Store in an airtight container in the refrigerator.
Nutritional analysis per tablespoon (15 ml):
Calories 66 (94% from fat) • carbo. 0g • prot. 1g • fat 7g
sat. fat 1g • chol. 0mg • sod. 22mg
CLASSIC VINAIGRETTE
Makes 3/4 cup (175 ml)
1 small garlic clove, peeled and quartered
3/4 cup (175 ml) vegetable oil
1/4 cup (50 ml) red wine vinegar
12
1 tablespoon (15 ml) Dijon mustard
1/8 teaspoon (0.5 ml) ground white pepper
1/8 teaspoon (0.5 ml) salt
Place garlic in blender jar. Place cover on blender jar.
Turn blender ON and process on Liquefy until finely
chopped, about 10 seconds. Add remaining ingredients
in order listed, and blend on Stir until combined,
about 15-20 seconds. Turn blender OFF. Store in
refrigerator in an airtight container for up to 3 weeks.
Nutritional analysis per tablespoon (15 ml):
Calories 126 (100% from fat) • carbo. 0g • prot. 0g
fat 14g • sat. fat 2g • chol. 0mg • sod. 56mg

BABY FOOD

PURÉED SQUASH
Makes four 2-ounce (60 ml) servings
1 medium acorn squash
(about 1-1/4 pounds/560 g )
1/4 cup (50 ml) orange juice or water
Cut squash in half, and remove seeds. Place in a
microwave-safe dish with 2 tablespoons (25 ml)
of water, cover with plastic wrap, and cook at 100%
power until soft, about 12-14 minutes. Allow to cool,
and scrape out pulp with a spoon. (There will be about
1-1/2 cups/375 ml pulp.) Place orange juice and pulp
in blender jar in order listed. Place cover on blender
jar. Turn blender ON and blend on Purée until
smooth, about 30-40 seconds. Turn blender OFF.
Scrape blender jar with a spatula. Turn blender ON
and blend on Purée for 10-15 more seconds. Turn
blender OFF. Store in an airtight container in the
refrigerator for up to 1 week, or freeze in individual
portions for up to 2 months.
Nutritional analysis per serving:
Calories 68 (0% from fat) • carbo. 16g • prot. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 4mg
OATMEAL WITH BANANAS
Makes six 2-ounce (60 ml) servings
1-1/2 cups (375 ml) milk
1/2 cup (125 ml) plus 2 tablespoons (25 ml)
quick cooking oats
1/2 cup (125 ml) banana pieces,
in 1" pieces (2.5 cm) (about 1/2 of a small
banana)
Place milk in a small saucepan over medium heat
and warm for about 5 minutes (do not boil). Add
oats, and stir to combine. Reduce heat to low, and
cook, stirring frequently, until oatmeal thickens,
about 1 minute.
Place oatmeal mixture and banana in blender jar.
Place cover on blender jar. Turn blender ON and
blend on Purée until smooth, about 10-15
seconds. Turn blender OFF. Store in an airtight
container in the refrigerator for 1-2 days. Add
1-2 tablespoons of milk if the oatmeal thickens
too much during storage. Warm before serving.
Nutritional analysis per serving:
Calories 82 (20% from fat) • carbo. 13g • prot. 4g • fat 2g
sat. fat 1g • chol. 5mg • sod. 31mg
Variation:
Substitute other ripe fruits such as peaches,
pears, or fresh apricots.
PURÉED PEACHES
Makes four 2-ounce (50 ml) servings
4 medium peaches (about 6 ounces 180 g
each), peeled, pits removed, cut into 1"
(2.5 cm) pieces
1/2 cup (125 ml) orange juice or water
Place peaches in a steamer basket in a medium
saucepan. Add enough water to be 1" (2.5 cm)
deep in pan. Cover tightly, and bring to a boil
over medium-high heat. Steam until peaches are
soft, but not mushy, about 4-5 minutes. Replenish
water if necessary during steaming.
Place orange juice and steamed peaches in
blender jar in order listed. Place cover on
blender jar. Turn blender ON and blend on
Purée until smooth, about 25-30 seconds.