Sneaky Chef Purple Purée

Staff Writer
Sneaky Chef Purple Purée
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
18
Calories Per Serving
Deliver Ingredients
Makes
1 cup

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
0.1g
0.2%
Sugar
3g
N/A
Protein
0.5g
1.1%
Carbs
4g
1%
Vitamin A
54µg
6%
Vitamin C
6mg
10%
Vitamin E
0.4mg
1.9%
Vitamin K
60µg
75%
Calcium
13mg
1%
Fiber
0.9g
3.7%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
0.4mg
2.1%
Magnesium
11mg
3%
Niacin (B3)
0.2mg
1%
Phosphorus
9mg
1%
Potassium
84mg
2%
Sodium
9mg
N/A
Zinc
0.1mg
0.7%

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