| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg05 | 4 | Servings | ||
INGREDIENTS
| 2 | c | Carrot coins, cooked |
| 1/4 | c | Plain yogurt |
| 1/8 | t | Cinnamon |
| 4 | Pear halves, fresh or | |
| canned | ||
| drained | ||
| Lemon juice | ||
| Raisins, optional |
INSTRUCTIONS
Put the carrots into the refrigerator to chill while you blend the yogurt and cinnamon in a small bowl and set aside. Prepare the fresh pears and sprinkle them with the lemon juice to keep them white; or, drain the canned pear halves. Arrange the pears on crisp lettuce leaves. Divide the carrots evenly and arrange them in center of each pear half, either in a mound or in domino rows. Pour the yogurt mixture over the carrots and pears and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 351.3mg
Potassium: 507.9mg
Carbohydrates: 17.5g
Fiber: 3.6g
Sugar: 10.5g
Protein: 4.3g