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Ingredientes
- 7 c. Unpeeled courgette, julienned
- 1/4 c. Finely minced onion
- 1/2 c. Water
- 1 tsp Low sodium instant chicken bouillon
- 1/2 tsp Dill weed
- 2 Tbsp. Light margarine, melted
- 2 tsp Sugar
- 1 tsp Lemon juice
- 2 Tbsp. Flour
- 1/4 c. Light lowfat sour cream
Direcciones
- In medium saucepan, combine courgette, onion, water, bouillon and dill weed; bring to boil. Add in margarine, sugar and lemon juice; mix. Remove from heat; don't drain. Combine flour and lowfat sour cream; stir 1/2 of mix into warm courgette. Return to heat, add in remaining cream mix and cook till thickened.
- Yield 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 40 | 57% |
| Total Fat 4.49g | 6% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.52g | |
| Cholesterol 5mg | 2% |
| Sodium 49mg | 2% |
| Potassium 292mg | 8% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.06g | 2% |
| Protein 1.73g | 3% |
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