450 pureed recipes

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Parmesan Mashed Potatoes (Puree Con Parmigiano) recipe

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Pureed dates blended with water and vanilla extract into a thick, caramel-like paste. A natural sugar substitute for baking, smoothies, and oatmeal in 5 minutes.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

Puree of leeks is a silky, pale green side dish of boiled leeks blended smooth with butter. Just two ingredients, served with fried bread triangles and coriander, or topped with soft-boiled eggs.