Pear-and-spinach puree

4 Servings

Ingredients

Quantity Ingredient
8 cups Water
12 cups Loosely packed fresh spinach leaves, (1 pound)
2 tablespoons 2% low-fat milk
2 larges Very ripe Bosc pears, (1 pound) peeled, cored and quartered
2 teaspoons Margarine
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
Bosc pear slices, (optional)

Directions

Bring water to a boil in a large Dutch oven; add spinach, and cook 1 minute or until the spinach wilts. Drain well. Place spinach on paper towels, and squeeze until barely moist.

Place spinach, milk, and pear quarters in food processor, and process until smooth.

Melt margarine in the Dutch oven over medium-high heat. Add spinach mixture, and cook 5 minutes or until liquid evaporates. Remove from heat; stir in salt and nutmeg. Yield: 4 servings (serving size: ½ cup).

Per serving: 86 Calories; 3g Fat (25% calories from fat); 4g Protein; 14g Carbohydrate; 1mg Cholesterol; 269mg Sodium Serving Ideas : Garnish with the pear slices, if desired.

NOTES : Heaven with salmon: The spinach color of this surprise side dish won't reveal your secret until the lucky diners take their first bite. It's a taking-the-bitter-with-the-sweet surprise that blends two dissimilar foods into a sublime new dish.

Recipe by: Cooking Light, Jan/Feb 1995, page 134 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.

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