Purple Puree (1 cup)
By The Sneaky Chef
- Yields:
- 4 servings
- Serving Size:
- 1/4 cup
- Portion:
-
- Adult :
1 serving
- 9-12 :
¾ serving
- 5-8 :
½ serving
Ingredients
- 3 tbs Water (3 Tbs)
- .5 tsp Lemon Juice
- 1.5 cups Blueberries
- 3 Cups Spinach Leaves(3 cup)
|
Nutritional Chart
|
|
Calories
|
Protein
(g)
|
Fat
(g)
|
Carbs
(g)
|
Fiber
(g)
|
Sugar
(g)
|
Sat. Fat
(g)
|
Sodium
(mg)
|
|
Water (3 Tbs)
|
0.0
|
0.0
|
0.0
|
0.0
|
0.0
|
0.0
|
0.0
|
1.0
|
|
Lemon Juice
|
3.0
|
0.04
|
0.0
|
0.9
|
0.0
|
0.2
|
0.0
|
0.0
|
|
Blueberries
|
127.0
|
1.64
|
0.73
|
32.17
|
5.3
|
22.11
|
0.06
|
2.0
|
|
Spinach Leaves(3 cup)
|
322.0
|
15.32
|
14.45
|
33.6
|
4.2
|
3.84
|
4.2
|
682.0
|
| Recipe Total |
452.0
|
17.0
|
15.18
|
66.67
|
9.5
|
26.15
|
4.26
|
685.0
|
| Adult |
113.0
|
4.25
|
3.8
|
16.67
|
2.38
|
6.54
|
1.07
|
171.25
|
| 9-12 |
84.75
|
3.19
|
2.85
|
12.5
|
1.78
|
4.9
|
0.8
|
128.44
|
| 5-8 |
56.5
|
2.13
|
1.9
|
8.33
|
1.19
|
3.27
|
0.53
|
85.63
|
|
Preparation
Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
1. Thoroughly wash the spinach, even if the package says prewashed.
2. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain
3. Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
This recipe makes about 1 cup of puree; 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.
