- Serves: 4; 1/2 cup per serving
Description
Be sure to use regular-size carrots for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.
Ingredients
1 pound carrots, cut crosswise into 1/2-inch slices
1/3 cup fat-free half-and-half
3 tablespoons firmly packed dark brown sugar
2 tablespoons light tub margarine
1/2 teaspoon vanilla, butter, and nut flavoring or vanilla extract
1 tablespoon pecan chips, dry roasted
1/3 cup fat-free half-and-half
3 tablespoons firmly packed dark brown sugar
2 tablespoons light tub margarine
1/2 teaspoon vanilla, butter, and nut flavoring or vanilla extract
1 tablespoon pecan chips, dry roasted
Cooking Instructions
Steam the carrots for 15 minutes, or until very tender.
In a food processor or blender, process all the ingredients except the pecans until smooth, scraping the bottom and side occasionally.
To serve, spoon the carrot mixture into a shallow bowl. Sprinkle with the pecans.
In a food processor or blender, process all the ingredients except the pecans until smooth, scraping the bottom and side occasionally.
To serve, spoon the carrot mixture into a shallow bowl. Sprinkle with the pecans.
Cook's Tip
Pecan chips are cut smaller than pecan pieces or chopped pecans, so they help carry the crunch and flavor a longer way.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 133
- Total Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Sodium
- 147 mg
- Carbohydrates
- 24 g
- Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 3 g
- Calcium
- 74 mg
- Potassium
- 407 mg
2 vegetable, 1 other carbohydrate, 1 fat
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
