Sneaky Chef Purple Purée

Sneaky Chef Purple Purée
Staff Writer

Jerry Errico

Sneaky Chef Purple Purée

The blueberries in this purée give it a fun color and also hide the fact that there's actually a vegetable in it as well, making it a great sneaky and delicious way to get your kid to eat some spinach. 

8
Servings
35
Calories Per Serving
Deliver Ingredients

Notes

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.

Ingredients

  • 3  Cups  baby spinach leaves
  • 1 1/2  Cup  fresh or frozen blueberries
  • 1-2  Tablespoon  water

Directions

Raw baby spinach should be rinsed well, even if the package says "prewashed." If you’re using frozen blueberries, give them a quick rinse under cold water to thaw a little, and then drain.

Place the spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the blueberries and 1 tablespoon of water; purée on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to create a smooth purée.

This recipe makes about 1 cup of purée; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
6g
5%
Protein
4g
9%
Vitamin A, RAE
229µg
33%
Vitamin C, total ascorbic acid
71mg
95%
Vitamin K (phylloquinone)
203µg
100%
Calcium, Ca
95mg
10%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
99µg
25%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
1mg
7%
Phosphorus, P
70mg
10%
Selenium, Se
4µg
7%
Sodium, Na
142mg
9%
Water
103g
4%