Purple Puree

Missy Chase Lapine, author of "The Sneaky Chef," adds Purple Puree, made from spinach and blueberries, to kids' favorite foods. Missy's Purple Puree gives recipes a boost of iron, antioxidants, and vitamin C. Missy suggests sneaking Purple Puree into beef tacos, hamburgers, cupcakes, and even brownies.

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Purple Puree

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups (packed) raw baby spinach leaves

  • cups fresh or unsweetened frozen blueberries (slightly thawed)

  • 1

    teaspoon lemon juice

  • 2 to 4

    tablespoons water

Directions

Boil the spinach in a medium-size pot for 2 minutes, then drain. Using a food processor, puree the spinach, blueberries, lemon juice, and 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth.


Nutrition

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