An Easy Way to Cut Calories from Your Favorite Foods

Redbook

by Maridel Reyes,REDBOOK

No woman wants to be a food dictator in her own home, forcing everyone to finish their broccoli and green beans. So how to up your fresh produce intake? One fix far too few of us try is adding pureed fruits and veggies to foods your whole crew already loves, like mac and cheese and even brownies. Adding even just a few tablespoons "can significantly boost the fiber and nutrients and reduce the amount of sugar and fat in foods," says registered dietitian Cynthia Sass. We tried four puree recipes from Missy Chase Lapine, author of the Sneaky Chef cookbook series, on our unsuspecting friends, husbands, and kids. The results: "We made chocolate-chip cookies with white bean puree - and they were awesome," said one staffer (even though they had half as much butter). "The blueberry-and-spinach-infused taco meat was yummy - if a slightly odd color," noted another. Whip one of these up and chill for up to three days, or freeze for up to three months. Puree away!

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PURPLE PUREE
Use it in:
Brownies: Substitute for half the oil the recipe calls for. Taco meat: Add ½ cup per pound of beef. Burgers: Use ¼ cup per pound of meat.

6 cups raw baby spinach
1 tsp lemon juice
3 cups fresh or frozen blueberries, slightly thawed

Puree all ingredients with 2 Tbsp water in a food processor until smooth. If necessary, add another 1 to 2 Tbsp water for a smoother consistency.

ORANGE PUREE
Use it in:
Banana bread: Substitute for half the oil or butter the recipe calls for. Mac and cheese: Add up to ¼ cup to a box of prepared mac and cheese.

1 sweet potato, peeled, chopped
3 large carrots, peeled, sliced into chunks

In a medium pot, cover potatoes and carrots with water and boil for about 20 minutes, until very tender. Drain and place in a food processor with 2 Tbsp water. Puree on high until smooth.

GREEN PUREE
Use it in:
Guacamole: Use in place of ⅓ of the avocado. Lasagna: Substitute for ⅓ of the sauce with puree. Chili: Stir in ½ cup per batch.

2 cups broccoli florets, fresh or frozen
2 cups raw baby spinach
1cup frozen sweet peas

Steam broccoli and spinach in a steamer over 2 inches of water, about 10 minutes or until very tender. Add peas for the last 2 minutes. Drain; place in a food processor with 2 Tbsp water. Puree on high until smooth.

WHITE PUREE
Use it in:
Coffee cake, muffins, or chocolate-chip, oatmeal, or sugar cookies: Substitute for half the butter the recipes call for.

2(15-oz) cans white beans, such as great northern, navy, or cannellini

Rinse and drain beans; place in a food processor. Puree with 2 Tbsp water until you get a smooth (not wet) puree the consistency of peanut butter. If necessary, thin with 1 tsp water.
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