In the comments of my Pumpkin Spice Egg Puffs post, I was asked for alternative flavors to pumpkin. I gave the base recipe and said that the pumpkin could be replaced with 1/2 cup of any fruit or vegetable puree. In my Fiesta Egg Puff post, I shared how I make puree from squash by steaming it and then blending it until it is smooth. When I make my fruit puree, I usually make it from fruit that I have flash frozen.
When making puree from frozen fruit, I let the berries thaw in a colander over a bowl:
Once the berries have thawed, I pat them dry. Place them in a blender and puree them. By draining the berries first, you get a thicker puree. One that is comparable to the consistency of pureed squash.
I don’t toss the juice that collected in the bowl. I add it to my next batch of smoothies.
Do you use purees in any of your recipes?
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April @ The 21st Century Housewife says
This is such good timing! I've got tons of frozen fruit from last summer I really need to use up – I never thought about making fruit purees!
Jackie @ Crest Cottage Creations says
I never thought to use the liquid is smoothies… genius!