The other week, I made a rather excellent puree with just roasted bananas and rosemary, and it got me thinking about what other fruits I could mix up with a savory spice or herb. So I decided to start with apples. Apples and cinnamon are one of my go-to purees for babies, toddlers and even adults [yes, including myself]. But I wanted to give it a fresh twist, something equally as delicious but with a fun summer punch.
Mint is one of my all time favorite summer herbs and I love tossing it into smoothies, salads, cocktails, ice cream, pasta and just about anything else.
Apples and Mint just seem right together.
A puree combination that is sweet, smooth, fresh and cool.
You can totally stop with just the puree, but why not add another fun surprise but mixing it with some full fat cottage cheese. We don’t see cottage cheese at our house very often, mostly because I am beyond addicted to greek yogurt, but cottage cheese is a great thing to add to purees for some additional calcium and protein. If the chunkiness of the cottage cheese is a little much for your little one, just pop the puree and cottage cheese into a blender and whirl around for a couple of seconds.
Apple + Mint + Cottage Cheese
4 organic apples [I used Fiji]
1/2 cup water
6 organic mint leaves
1 cup organic full fat cottage cheese
Wash, core and chop apples into chunks. Put apples and water into saucepan and cook for 10 minutes over medium heat, stirring occasionally. Let cool slightly. Transfer to blender or food processor and add mint leaves. Blend until you reach desired texture.
If your little one is still on smooth purees, you can add the cottage cheese to blender with apple and mint puree and puree until smooth.
Makes roughly 20 ounces and will last 4 days in the fridge. I would not recommend freezing the cottage cheese but you can freeze the apple and mint puree for up to 3 months.