Cuisinart Bottle Warmer BFM-1000 User Manual

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of 21
 
15
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
½ cup unsulphured prunes, cut into ½-inch
pieces
½ cup dates, cut into ½-inch pieces
1 medium apple, peeled, cored and cut
into ½-inch pieces
200 ml water
½ cup 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
5 ounces lamb (leg or shoulder meat) cut
into ½- to 1-inch pieces
5 ounces butternut squash (or parsnip or
combination of the two), cut into ½-to
1-inch pieces
225 ml water
½ cup 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
½ cup chicken breast, cut into ½- to
1-inch pieces
2 ounces carrots, peeled and cut into
½- to 1-inch pieces
2 ounces celery, peeled and cut into ½- to
1-inch pieces
1 tablespoon 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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