Puree Monday - Cranberry Mousse

This is a great recipe for little ones.  The great thing about cranberries is that unlike other red berries such as strawberries and raspberries they carry a very low risk of allergy, they are actually related their mild cousin...the blueberry.  They are acidic though and like other acidic fruits (i.e. pineapple) it’s good to take it slow when introducing it to your bebe.  Bebe B never had any reaction and has been a cranberry girl since she was about 10 months...loves them still.  This puree is light and airy and not too tart...perfect for tiny taste-buds!  Oh, and did I mention, cranberries are good for you too...full of antioxidants, vitamin C and recent research shows help fight of (harmful to the body) bacteria.  Go Cranberries!

Cranberry Mousse - 10 Months+
3/4 cup whole cranberries (fresh or frozen defrosted & drained)
2/3 cup water
1 ripe banana
1 cup plain Greek yogurt
Additional breast milk or formula if needed

Add the water to a medium saucepan and bring just to a boil, reduce heat to medium and add the cranberries.  Allow the cranberries to cook for about 10-12 minutes (uncovered) stirring occasionally.  Remove from the heat.  Allow the cranberries to cool for at least 10 minutes.  If desired, push the cranberries through a mesh strainer or sieve to remove the skins (as your bebe gets used to chunkier textures you will no longer need to do this).  Puree the cranberries, banana and yogurt together in a food processor or Beaba babycook. until you reach a mousse like consistency.  You may need to add additional breast milk (or formula) if needed. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 3-4 ice cube trays (15-40 servings).

This recipe is vegetarian and gluten-free.


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