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Ingredientes
- 1 Tbsp. unsalted margarine
- 3 x green onions minced fine (slice and reserve tops)
- 1 Tbsp. flour
- 1 1/4 c. cool water
- 8 med carrots (about 1 lb) peeled and sliced 1/4" thick
- 1/8 tsp black pepper
- 1 med green bell pepper cored, seeded and minced
- 1 Tbsp. nonfat lowfat sour cream
- 1 Tbsp. plain nonfat yogurt
- 1/4 tsp lemon juice or possibly more to taste
Direcciones
- In heavy 10" skillet over moderate heat, heat the margarine; add in the green onions and cook, uncovered, till soft - about 5 min. Blend in the flour and cook, stirring, for 1 minute. Add in the water; bring to a simmer and cook, stirring constantly, for 3 min or possibly till the broth has thickened.
- Add in the carrots and black pepper to the broth and cook, uncovered, for 8-10 min or possibly till the carrots are just tender. Add in the green pepper and cook, covered, for 3 min. Fold in the lowfat sour cream, yogurt and lemon juice and return the vegetables and sauce to a simmer (don't boil or possibly the sauce will curdle). Sprinkle with reserved green onion tops.
- Added Sugar: 0/0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 35 | 37% |
| Total Fat 3.92g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 85mg | 4% |
| Potassium 434mg | 12% |
| Total Carbs 14.18g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.28g | 4% |
| Protein 1.85g | 3% |
