Cuisinart BFM-1000 Series Winter Fruits with Yogurt, Lamb Stew with Barley, Baby Chicken Soup

Winter Fruits with Yogurt

Dried fruit is readily available year round and

makes a delicious purée for baby.

Makes about 1½ cups or twelve 1-ounce servings

½cup unsulphured prunes, cut into ½-inch pieces

½cup dates, cut into ½-inch pieces

1medium apple, peeled, cored and cut into ½-inch pieces

200 ml water

½cup plain yogurt

Put the prunes, dates and apple into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse several times to break up and then process continuously until completely smooth, about 20 to 25 seconds.

Add the yogurt and pulse to incorporate, about 8 pulses.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Nutritional information per 1 ounce serving:

Calories 49 (7% from fat) ∙ carb. 12g ∙ pro. 1g ∙ fat 0g sat. fat 0g ∙ chol. 1mg ∙ sod. 5mg ∙ calc. 20mg ∙ fiber 1g

Lamb Stew with Barley

A delicious combination of sound nutritious foods

for your little one.

Makes about 2 cups or sixteen 1-ounce servings

5ounces lamb (leg or shoulder meat) cut into ½- to 1-inch pieces

5ounces butternut squash (or parsnip or combination of the two), cut into ½-to 1-inch pieces

225 ml water

½cup cooked pearled barley

Place the lamb and vegetable into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 10 times to break up and then process continuously until completely smooth, about 30 seconds.

Add the barley and pulse to incorporate, about 10 pulses, and then process continuously again until desired consistency is reached.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Nutritional information per 1-ounce serving:

Calories 22 (20% from fat) ∙ carb. 2g ∙ pro. 2g ∙ fat 1g sat. fat 0g ∙ chol. 6mg ∙ sod. 6mg ∙ calc. 6mg ∙ fiber 0g

Baby Chicken Soup

Baby’s first taste of chicken soup.

Makes about 12∕³ cups or thirteen 1-ounce servings

½cup chicken breast, cut into ½- to 1-inch pieces

2ounces carrots, peeled and cut into ½- to 1-inch pieces

2ounces celery, peeled and cut into ½- to 1-inch pieces

1tablespoon chopped flat leaf parsley, hard stems discarded

225 ml water

Put the chicken, carrots, celery and parsley into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse several times to break up and then process continuously until completely smooth, about 20 to 25 seconds.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Nutritional information per 1-ounce serving:

Calories 32 (45% from fat) ∙ carb. 1g ∙ pro. 4g ∙ fat 2g sat. fat 1g ∙ chol. 11mg ∙ sod. 18mg ∙ calc. 7mg ∙ fiber 0g

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