2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into glasses
and serve.
Want to share with us your baby's lovely birthday cake. Please send us 2-3 photographs of the cake and also your baby enjoying the birthday cake. It will be published in our Birthday Cakes Blog
1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free Philadelphia
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen Thawed
1 tb Cornstarch
1/2 c Jelly
Sprinkle graham crumbs evenly
over bottom of lightly greased 9 inch springform pan.
Puree well drained cottage cheese in processor until
smooth. Add cream cheese, cut into cubes and continue
processing until smooth. With processor on, gradually
add sugar, cornstarch and vanilla. Add egg and egg
whites, one at a time to cream cheese mixture; process
using on and off action until just blended; pour into
pan. Bake at 450 for 10 min.; reduce to 250 and bake
35 - 40 min. Cool. Refrigerate overnight. Serve with
Raspberry sauce. Raspberry Sauce: Drain thawed,frozen
raspberries, reserving juice. Place berries in sieve;
crush to extract additional juice. Discard seeds. Whisk
cornstarch and heated jelly into juice. Cook sauce
in microwave on High until thickened (1-2 min). Refrigerate
until cool. Makes 1 1/4 cups.
