| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Beverages, Breakfast, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Carrot |
| 1 |
c |
Nonfat plain yogurt |
| 2/3 |
c |
Canned tomatoes; drained |
| 1 |
tb |
Sugar |
| 1 |
ts |
Lemon zest |
|
|
Ice cubes; optional |
INSTRUCTIONS
Cook the carrot until tender. Puree the cooked carrot in a food processor
or blender and process until pureed. Add the yogurt, tomatoes, sugar, and
lemon zest. Process for 1 minute.
Per serving: 239 Calories; 1g Fat (3% calories from fat); 15g Protein; 44g
Carbohydrate; 4mg Cholesterol; 540mg Sodium Food Exchanges: 2 1/2
Vegetable; 1 Fruit; 1 1/2 Non-Fat Milk; 1 Other Carbohydrates
Recipe by: Wellness Shakes and Juice Bar Drinks, Time Life Books
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 8,
1999, converted by MM_Buster v2.0l.
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