Some Pureed Recipes

High Protein Pumpkin Pudding
 
1 package (1.4 oz) Butterscotch Jell-O® Sugar Free Instant Pudding
1 cup skim milk
2 scoops protein supplement
½ c. canned pumpkin
½ tsp. pumpkin pie spice
¼ tsp. cinnamon
1/8 tsp. nutmeg
1/8 teaspoon ginger
 
Mix Beneprotein® powder into skim milk. Using a fork, blend the dry pudding mix and spices in a bowl. Pour in the Beneprotein®/milk mixture. Add ½ cup canned pumpkin. Stir/beat until thoroughly mixed (a wire whisk or mixer works best). Pour into small container and chill in the fridge.
 
Makes 4 (1/2 cup) servings, per serving: Calories: 80, Fat: 0g, Carbohydrates: 13.5g, Fiber: 2g, Protein: 6.5g 

 Golden Butternut Squash Soup
   
1 sweet onion, thinly sliced
1 small butternut squash, peeled and chopped into ½ inch cubes (about 4 cups cubed squash)
½ teaspoon kosher salt
2 cups chicken broth
1 teaspoon minced fresh sage (or ½ teaspoon dried rubbed sage)
½ teaspoon minced rosemary (or ¼ teaspoon dried)
1 teaspoon Splenda®
  4 scoops protein powder
 
Spray a largesauce pan with non-stick spray. Add onion, butternut squash, and salt, cooking until onion is golden and squash is tender, about 15 minutes. Stir in chicken broth, scraping the bottom of the pan to pick up the flavor on the bottom of the skillet. Simmer soup for 10 minutes to let the squash absorb the liquid. Remove squash mixture and place in a blender, blending until pureed (remember to remove top cork out of blender to let steam escape). Add squash puree back to the skillet. Stir in sage, rosemary, Splenda®,protein, and salt and pepper to taste. Serve hot!
 
Makes 8 servings. Per ½ cup serving: Calories: 120, Fat: 0.5g, Carbohydrates: 16g, Fiber: 3g, Protein: 13.5g 


Pumpkin Ricotta Mousse

1 cup low-fat ricotta cheese
1 cup pumpkin puree (such as Libby’s)
2 Tablespoons sugar-free, fat-free white chocolate instant pudding mix
2 Tablespoons Splenda
½ teaspoon Chinese Five Spice
1 teaspoon cinnamon
1 1/3 cup frozen sugar-free whipped topping, thawed

Directions: In a food processor or blender, blend ricotta and pumpkin until smooth. Add pudding mix, Splenda, Chinese Five Spice, cinnamon, and 1/3 cup whipped topping. Process until well-blended and smooth. Remove from food processor, pour into medium bowl and fold in the final cup of whipped topping.

Refrigerate until ready to serve. Serve in parfait glasses. Top with a dollop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired. Tastes like fall!

Nutrition Information: Number of servings: 6-8, Portion size: ½ cup:Calories: 50.7, Protein: 3.5 grams, Carbohydrates: 5.8 grams, Fat: 1.5 grams.  Add a 1-2 scoops of Beneprotein or another unflavored protein powder for an additional boost of protein.  

Pureed Pears

Prep time ~ 2 minutes
Cooking time ~ 8 minutes
Portions ~ 4
suitable for home freezing.
Ingredient
~ 2 large pears
~ 5 Tablespoons of water
method
~ Peel, core and cut pears into quarters. Place the in a saucepan with the water and cover. Cook them on a medium heat for 8 minutes or until very tender.
 ~ Pour away excess water
~ Mash slightly (pressing only once or twice) with a fork then pour away excess juices.
~ Purée pears by continuing to mask until smooth or use a food blender or processor.
 ~ freeze individual portions. Ice cube trays are a perfect way to freeze baby foods. When needed take desired amount of cubes and leave at room temperature for 2 hours or leave in the fridge overnight. If desired, heat in a pan, microwave or in a bowl floating on hot water.


RICOTTA PEPPERONI SUPRISE:

1/4 c. Ricotta Cheese
1-2 slices pepperoni chopped fine
1-2 tbs Mozzarella or Cheddar Cheese

2 tbs Spaighetti Sauce such as Paul Newman's or Classico.

Microwave until warm and cheese is melted. YUM YUM!