Fresh Raspberry Puree (Ready in Minutes!)
This tastes best with raspberries that taste good to you, so taste one before you start! (See the Notes for suggestions on what to do if they're a little tart.)
Servings: 2
Calories: 44kcal
Instructions
- Check your berries and discard any that are discolored or mushy. (That can happen!)
- Add to a colander and rinse. Pat dry.
- Add to a blender and blend, starting on low and working up to high. Add 1 tablespoon water at a time to reach a desired consistency. (I used two.)
- Optional: Strain through a fine-mesh sieve if desired to remove the seeds.
Notes
- Use berries that taste good fresh for the best final result.
- Double the recipe to make more.
- To make this with frozen berries, thaw first, then measure out a heaping cup.
- Store leftovers in the fridge or freezer. (Find my full information on freezing baby food here.)
- If the puree is tart, you can blend with Apple Puree or Sweet Potato Puree.
- Serve plain or stir into yogurt or oatmeal, or use as a dip for Waffles.
- Find more No-Cook Baby Food recipes here.
Nutrition
Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 128mg | Fiber: 6g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg