FROZEN APPLESAUCE DROPS

WHAT YOU'LL NEED:
8 OZ. APPLESAUCE (ANY FLAVOR)
BAKING SHEET
PARCHMENT PAPER
SMALL ZIPLOC BAG OR FROSTING BAG
SCISSORS

HOW TO MAKE IT: LINE BAKING SHEET WITH PARCHMENT PAPER. SPOON APPLESAUCE INTO ZIPLOC BAG OR FROSTING BAG (IF USING ZIPLOC CUT CORNER OF BAG). PIPE OUT SMALL 1/2" DROPS OF YOGURT ONTO LINED BAKING SHEET UNTIL APPLESAUCE IS USED UP. PLACE BAKING SHEET IN FREEZER FOR 2 HOURS. USING A SPATULA REMOVE DROPS FROM TRAY AND PLACE IN A FREEZER SAFE ZIPLOC BAG AND RETURN TO FREEZER.

FROZEN YOGURT DROPS

WHAT YOU'LL NEED:
1 (5.3 OZ.) CONTAINER GREEK YOGURT
BAKING SHEET
PARCHMENT PAPER
SMALL ZIPLOC BAG OR FROSTING BAG
SCISSORS
FROSTING TIP (OPTIONAL)

HOW TO MAKE IT: LINE BAKING SHEET WITH PARCHMENT PAPER. STIR YOGURT AND SPOON INTO ZIPLOC BAG OR FROSTING BAG (USE SCISSORS TO CUT CORNER OF ZIPLOC IF CHOOSING THAT METHOD). PIPE OUT SMALL 1/2" DROPS OF YOGURT ONTO LINED BAKING SHEET UNTIL YOGURT IS USED UP. PLACE BAKING SHEET IN FREEZER FOR 2 HOURS. USING A SPATULA REMOVE DROPS FROM TRAY AND PLACE IN A FREEZER SAFE ZIPLOC BAG AND RETURN TO FREEZER.

APPLESAUCE

(CHOOSE A COMBINATION OF SWEET TASTING APPLES SUCH AS GALA, FUJI OR RED DELICIOUS) 

STEP 1: WASH FRUIT

STEP 2: PEEL APPLES USING A SMALL PARING KNIFE OR VEGETABLE PEELER. BEGIN AT TOP AND WORK YOUR WAY AROUND EACH APPLE.

STEP 3: CORE APPLE USING AN APPLE SLICER OR CUT EACH APPLE IN HALF FROM STEM TO BOTTOM AND CUT CORE OUT WITH A PARING KNIFE OR SMALL SCOOP.

STEP 4: CHOP APPLES INTO 1" PIECES AND BOIL FOR 10-20 MINUTES OR UNTIL APPLES ARE TENDER.

STEP 5: STRAIN APPLES FROM WATER (RESERVE A SMALL AMOUNT OF WATER TO THIN SAUCE LATER ON).

STEP 6: PLACE COOKED APPLES INTO A FOOD PROCESSOR OR BLENDER TO PURÉE, ADD RESERVED WATER TO THIN SAUCE IF DESIRED. USE A POTATO MASHER FOR CHUNKIER SAUCE.

ADD CINAMMON TO FLAVOR

BAKING APRICOTS

STEP 1: WASH FRUIT.

STEP 2: CUT EACH ARICOT IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE APRICOT HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 40 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE APRICOTS FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE APRICOTS FOR BABY FOOD.

BAKING PEARS

STEP 1: WASH FRUIT.

STEP 2: CUT EACH PEAR IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE PEAR HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 20 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE PEARS FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE PEARS FOR BABY FOOD.

BAKING PEACHES

STEP 1: WASH FRUIT.

STEP 2: CUT EACH PEACH IN HALF AND REMOVE PITS.

STEP 3: FILL A BAKING PAN WITH 1-2 INCHES OF WATER AND PLACE PEACH HALVES FACE DOWN IN THE WATER.

STEP 4: PLACE TRAY IN OVEN PREHEATED TO 400°F FOR APPROXIMATELY 40 MINUTES OR UNTIL SKINS BEGIN TO PUCKER .

STEP 5: REMOVE PEACHES FROM OVEN AND PEEL SKINS. SERVE WARM OR ALLOW TO COOL BEFORE STORING. PURÉE OR DICE PEACHES FOR BABY FOOD.