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Baby Carrots With Curry Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Eat-lf mail, Low fat, Side dishes, Vegetables 2 Servings

INGREDIENTS

1/2 lb Baby carrots
2 T Reduced-calorie mayonnaise
1 T Nonfat sour cream
1/2 t Curry powder
1/2 t Skim milk
1/2 t Fresh lemon juice
1/2 t Honey

INSTRUCTIONS

Steam carrots, covered, 7 minutes or until crisp-tender; drain.
Combine mayonnaise and next 5 ingredients in a saucepan; place over
medium-low heat until hot, stirring occasionally.  Yield: 2 servings.
Serving Ideas : Serve sauce with carrots.  NOTES : Cal 73 Total Fat
1.4g Sat Fat 0.5g Fib 14.1g Pro 0.2g Sod  126mg CFF 16.7%  Recipe by:
Cooking Light, Jan/Feb 1995, page 108  Posted to EAT-LF Digest by
Reggie Dwork <reggie@reggie.com> on Oct 29,  1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 5.1mg
Sodium: 159.9mg
Potassium: 282.1mg
Carbohydrates: 12.2g
Fiber: 3.5g
Sugar: 6.9g
Protein: <1g


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