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Pear-and-Spinach Purée

Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 8 cups water
  • 12 cups loosely packed fresh spinach leaves (about 1 pound)
  • 2 tablespoons 2% low-fat milk
  • 2 large, very ripe Bosc pears (about 1 pound), peeled, cored, and quartered
  • 2 teaspoons margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Bosc pear slices (optional)

Nutrition Information

  • calories 131
  • caloriesfromfat 21 %
  • fat 3.1 g
  • satfat 0.6 g
  • monofat 1 g
  • polyfat 1 g
  • protein 5.6 g
  • carbohydrate 25 g
  • fiber 9.9 g
  • cholesterol 1 mg
  • iron 4.9 mg
  • sodium 305 mg
  • calcium 191 mg

How to Make It

  1. 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.

  2. 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. Garnish with the pear slices, if desired.