Stage 2: Purée Diet
August 27, 2015
Versatile made from scratch applesauce that can be enjoyed warm or chilled. Store in airtight glass containers such as Mason jars or canning jars.
3 pounds of apples (about 7 apples), peeled, cored, and quartered
1 tsp lemon zest
3 tbsp lemon juice
1 medium sized (about 3 inches) cinnamon stick
6 tsp sugar substitute
2 cups of water
½ tsp salt
1Add ingredients together into a large pot. Bring to boil
2Once boiling, lower the heat.
3Let the apple mixture simmer covered for 30 minutes or until the apples are very tender.
4Remove from heat and discard the cinnamon stick.
5Blend the cooked apples until smooth with an immersion blender.
6Bring the applesauce to a boil and reduce to the desired thickness.
7Remove from heat.
8Storage: Put the applesauce in the mason jars or any glass container with tight seal. Refrigerate after use.