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Pear-and-spinach Puree

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Dutch Vegetables 4 Servings

INGREDIENTS

8 c Water
12 c Loosely packed fresh spinach
leaves 1 pound
2 T 2% low-fat milk
2 Very ripe Bosc pears, 1
pound peeled cored and
quartered
2 t Margarine
1/4 t Salt
1/8 t Ground nutmeg
Bosc pear slices, optional

INSTRUCTIONS

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: 1/2  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@digex.net on Jan
28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 20
Calories From Fat: 18
Total Fat: 2g
Cholesterol: <1mg
Sodium: 189.8mg
Potassium: 17.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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