Strawberry and Spinach Egg Puffs

Last week on $5 Dollar Dinners, I explained that my recipes are occasionally inspired by my children’s interests. I shared how my kids like Lord of the Rings and pretend that my Stuffed Cabbage with Turkey and Brown Rice is made by elves since it is a food item wrapped in a leaf. This generated some discussion on twitter and @survivingstores (Rachel from Surviving the Stores) tweeted if only it were possible to make Strawberry Shortcake spinach. Always up for a challenge, I decided to see what I could come up with.

Fresh, uncooked spinach has a very mild flavor that is easily hidden beneath the stronger flavor of strawberries. Unfortunately it is not possible to completely hide the color of the spinach. Actually, if you have ever finger painted with your kids, you know that red mixed with green equals ugly on the color wheel.

Because of the color, all of my kids were reluctant to try the Strawberry Spinach Egg Puffs, however once I convinced them to take a bite, they loved the egg puffs and asked if they could eat a whole egg puff or if they had to share.  The odd thing is these are similar in color to other egg puffs I have made; I think they just wanted something with strawberries in it to be pink. If your children are picky about the color of their food, these might be a hard sale. If color isn’t an issue, then they will enjoy these surprisingly sweet egg puffs.

Ingredients:

1/2 cup spinach
6 – 8 strawberries
4 large eggs
1 tablespoon cornstarch ( or 2 T. flour)
1 tablespoon + 1 teaspoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt

Directions:

Grease ramekins. Preheat oven to 400 degrees.

Place spinach and strawberries in a blender and puree. If you do not have 1/2 a cup of puree add one strawberry at a time to the blender until you do.

Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.

Divide the mixture between 4 – 4 ounce ramekins or 3 – 6 ounce* ramekins or coffee cups.

Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.

You can dust the tops with powdered sugar if you wish. If nothing else, it provides camouflage long enough to convince your kids to taste them.

You may also enjoy:

Pumpkin Spice Egg Puffs
Fiesta Egg Puffs
Sweet Potato Egg Puffs

What lengths have you gone to get more fruit and veggies into your children?

This post is linked to Full Plate Thursday,  Foodie Friday, Feed Me, Tweet Me, Follow Me Home,  Friday Potluck and Sunday Mornings.