Try this Purple Puree (sneaky chef) recipe, or contribute your own.
Suggest a better descriptionThoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
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.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 119 | ||
Calories from Fat: 13 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 127.1mg | 3 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 22.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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