| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Eat-lf mail, Low fat, Side dishes |
2 |
servings |
INGREDIENTS
| 1/2 |
lb |
Baby carrots |
| 2 |
tb |
Reduced-calorie mayonnaise |
| 1 |
tb |
Nonfat sour cream |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Skim milk |
| 1/2 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
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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