| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetables, Vegetarian |
4 |
servings |
INGREDIENTS
| 5 |
c |
Broccoli spears; (1 bunch broccoli) |
| 3 |
tb |
Nonfat sour cream |
| 2 |
tb |
Skim milk |
| 1 |
tb |
Nonfat mayonnaise |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Lemon zest |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Dried tarragon |
|
|
Freshly ground black pepper |
| 2 |
tb |
Sliced almonds; lightly toasted |
INSTRUCTIONS
Cut the broccoli into spears, and peel the tough skin from the stalks.
Steam for 10 minutes, or until tender.
Blend the remaining ingredients until smooth.
Pour the sauce over the broccoli. Sprinkle with the almonds and serve.
Per serving: 72 Calories; 3g Fat (30% calories from fat); 5g Protein;
10g Carbohydrate; 1mg Cholesterol; 156mg Sodium Food Exchanges: 1
Vegetable; 1/2 Fat
NOTES : Use one bunch of broccoli. The "5 cups" is an approximate
yield from one bunch, and is entered this way so a more accurate n/a
can be calculated.
Recipe by: Lowfat Living, Cooper & Cooper
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jul 7, 1999, converted by MM_Buster v2.0l.
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