a4Food.com

4 cups diced baking apples
1/3 cup sugar
2 tablespoons water
2 teaspoons grated zest of orange
2 egg whites
1 small orange, outer skin and pith removed

Place the apples, sugar and water in a saucepan. Cover, and cook
gently until the apples are soft. Press the apple mixture through a
sieve (strainer) and add the grated orange rind. When cool, beat the
egg whites until stiff and fold into the apple puree. Chill in the
refrigerator. Garnish with thin slices of orange before serving.
For babies aged 6 months to 1 year: serve apple snow without the
orange flesh. For children over 1 year old: remove all skin from the
orange slices and serve flesh only.

4 baking apples, cored
¼ cup pitted dates
2 tablespoons butter
¼ cup light corn syrup
4 teaspoons low fat cream cheese

Score the skin of the apples around the middle. Place them in an
ovenproof dish. Fill the core cavities with the dates and top with
butter Spoon the syrup over the apples and bake them in a
moderately hot oven (190 C/375F, Gas Mark 5) for about 40
minutes, or until the apples are tender. Top each apple with a small
spoonful of cottage cheese (low fat cream cheese).
For babies aged 6 months to 1 year: sieve (strain) a small portion of the
apple pulp only. Sweeten with a little syrup.

6-8 slices of soft white bread, crusts removed
6 cups mixed summer fruit, such as gooseberries, black and red
 currants, raspberries and strawberries
2/3 cup sugar, or to taste

Arrange the bread slices to make a complete lining around the sides
and bottom of a 1 litre/2 pint/5 cup pudding basin (slope-sided mold)
or souffle dish, cutting and shaping if necessary and reserving some
for the top. Lightly stew those fruits normally eaten cooked (such as
gooseberries, black and red currants) with a little water. Sweeten to
taste. Allow the stewed fruit to cool; strain and reserve the juice. Mix
the stewed fruit with the uncooked fruit and sugar.

   Moisten the bread lining with the reserved juice and transfer the
fruit mixture to the bowl. Top with the remaining slices of bread,
pressing the fruit filling down firmly. Coyer the bowl with a plate or
saucer which just fits inside the rim. Place a heavy weight on the
plate to compress the fruit. Leave overnight in the refrigerator. To
serve, turn out into a serving dish. Pour any remaining juice over the
pudding. Serve with cream, or ice cream, if liked.
For babies aged 6 months to 1 year: puree fruits selected from the inside
of the pudding.

2 tablespoons butter
6 Graham crackers, crushed
1/4 cup sugar
1/3 cup wholewheat semolina
2 cups milk
1 x 5 oz carton raspberry yogurt
1/4 cup cream cheese
1/2 cup fresh raspberries to decorate

Melt the butter in a saucepan and add the crushed biscuits (crackers).
Mix well and allow to cool. In a saucepan, mix the sugar, semolina
and milk. Bring to the boil, stirring continuously, and simmer for
2 to 3 minutes. Cool slightly, then beat in the yogurt and cream
cheese. Pour the mixture into individual dishes and top each with a
little of the crumb mixture. Place in the refrigerator to set. Decorate
with fresh raspberries just before serving.
For babies aged 6 months to 1 year: serve without the crumb topping.