Banana puree with spinach

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Preparation:

In a food processor, puree 12 ounces (340 g) of fresh spinach (trim any tough stems), 2 peeled bananas, and 1/4 cup each plain whole-milk yogurt and unfiltered apple juice until smooth. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Exit: 1.5 tbsp.

Ingredients:

Nutritional value per serving: Calories 111, total fat 2g, saturated fat 1g, protein 5g, carbohydrates 22g, fiber 3g, cholesterol 4mg, sodium 81mg, sugars 13g.

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Units of food weight