Purple Puree

By Cara

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.

Ingredients

• 3 cups (packed) raw baby spinach leaves
• 1 1/2 cups fresh or unsweetened frozen blueberries (slightly thawed)
• 1 teaspoon lemon juice
• 2 to 4 tablespoons water

Preparation

Step 1

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.