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
357
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
5g
7%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
34mg
11%
Carbohydrate, by difference
63g
48%
Protein
15g
33%
Vitamin A, RAE
2µg
0%
Calcium, Ca
8mg
1%
Choline, total
16mg
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
38mg
12%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
106mg
15%
Selenium, Se
8µg
15%
Sodium, Na
298mg
20%
Water
31g
1%
Zinc, Zn
1mg
13%