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These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.
Units: US | Metric
Serving Size: 1 (845 g)
Servings Per Recipe: 1