Recipe - Carrots And Green Pepper In Cream Sauce

1 tablespoon Unsalted margarine
3 Green onions; chopped fine,
(slice and reserve tops)
1 tablespoon Flour
1 One fourth cup Cold water
8 Mediumsize carrots; (about
1 lb), peeled and cut or sliced up
1/4" thick
1/8 teaspoon Black pepper
1 Mediumsize green pepper;
cored, seeded and chopped
1 tablespoon Nonfat sour cream
1 tablespoon Plain nonfat yogurt
One fourth teaspoon Lemon juice; or more to
taste

As promised, here are a couple of my favorite recipes from Reader's Digest
"Great Recipes for Good Health". I've given you the nutritional counts as
provided by the book and as computed by my software. For some reason, my
software continues to be higher (I choose to believe the book).

In heavy 10" skillet over moderate heat, melt the margarine; add the green
onions and cook, uncovered, until soft about 5 minutes. Blend in the
flour and cook, stirring, for 1 minute. Add the water; bring to a simmer
and cook, stirring constantly, for 3 minutes or until the broth has
thickened.

Add the carrots and black pepper to the broth and cook, uncovered, for 810
minutes or until the carrots are just tender. Add the green pepper and
cook, covered, for 3 minutes. Mix in the sour cream, yogurt and lemon juice
and return the vegetables and sauce to a simmer (do not boil or the sauce
will curdle). Sprinkle with reserved green onion tops.

Calories per serving: 93 book/111 my software 26% CFF, Fat: 4g/3g, Sat Fat:
1g/1g, Chol: 2 mg/0mg, Protein: 2g/2g, Carb: 14g/18g, Sodium: 41mg/57mg,
Added Sugar: 0/0, Fiber: 3g/2g.

Posted to EATLF Digest by BunnyMama@aol.com on Feb 5, 1998