Name: Silky Ricotta & Spinach Puree
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 150g (2/3 cup) ricotta cheese, full fat; 60g (2 cups loosely packed) fresh spinach; 30ml (2 tbsp) whole milk; Pinch of nutmeg (optional)

← Puree stage

📖 1 minute read

Silky Ricotta & Spinach Puree

Print Recipe

Prep Time 5

Cook Time 8

Total Time 13

Servings: 4 small portions

Course: Puree Stage

Cuisine: Bariatric Friendly

Calories: 73

Ingredients Method

Ingredients

150g (2/3 cup) ricotta cheese, full fat
60g (2 cups loosely packed) fresh spinach
30ml (2 tbsp) whole milk
Pinch of nutmeg (optional)

Method

Wilt the spinach in a dry pan over medium heat for 2-3 minutes until fully softened, then drain any excess liquid.
Place the ricotta, wilted spinach, milk and nutmeg into a blender.
Blend on high for 2 minutes until completely smooth and pale green.
Adjust consistency with a splash more milk if needed.
Serve warm or at room temperature.

Nutrition information

	Per 100g	Per serving (60g)
Energy	511kJ / 122kcal	307kJ / 73kcal
Fat	8.6g	5.2g
of which saturates	5.3g	3.2g
Carbohydrate	3.4g	2g
of which sugars	0.9g	0.5g
Fibre	0.6g	0.3g
Protein	8g	4.8g
Salt	0.1g	0.1g

Squeeze any extra water out of the spinach after wilting, or the puree can turn out thinner than you want.