670 puree recipes

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Chilled strawberry dessert soup made with puréed fresh berries, heavy cream, milk, and a splash of crème de cassis. No cooking required. Elegant and refreshing.

Homemade strawberry ice made with fresh berries, simple syrup, and citrus juice. A no-churn frozen dessert with pure fruit flavor and no dairy needed.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

A frozen Oreo ice cream pie with 42 cookies, chocolate and vanilla ice cream layers, and a ring of whole Oreos standing guard around the edge. Topped with whipped cream and chocolate fudge sauce. No baking, pure indulgence.

Marak Perot Kar, an Israeli cold fruit soup with cantaloupe, strawberries, grapes, and apples simmered and pureed with lemon and orange juice. A refreshing chilled summer starter.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.