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| Recipe: Lighter Creamy Carrots and Peas |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 3/4 Lbs. carrots\cooked, thinly sliced
- 1/2 Lbs. green peas\cooked, thawed
- 1 tsp. unsalted butter
- 1 oz. fat-free cream cheese, room temperature, cut up
- 1/2 tsp. salt, or to taste
- 1/4 tsp. white pepper
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| Cooking Directions: |
Place carrots in a steamer basket over boiling water. Cover
saucepan and steam 4 minutes. Add peas and steam 3-4 minutes or until peas
are tender. Drain and return vegetables to saucepan. Add remaining ingredients
and toss. |
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| Per Serving:
calories 89, fat 2.0g, calories from fat 20%, protein 5.0g, cholesterol 3.2mg, dietary fiber 5.6g
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| Nutrients |
Exchanges |
| Calories |
89 |
Milk Exchanges |
0.0 |
| Protein |
5.0g |
Vegetable Exchanges |
1.4 |
| Carbohydrates |
14.9g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
5.6g |
Bread Exchanges |
0.5 |
| Sugar |
7.3g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.0g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.8g |
Very Lean Meat/Protein Exchanges |
0.3 |
| Mono-unsaturated Fat |
0.7g |
Fat Exchanges |
0.2 |
| Poly-unsaturated Fat |
0.5g |
| % Calories from Fat |
20% |
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|
| Cholesterol |
3.2mg |
| Sodium |
493.7mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
61.3mg |
| Thiamin (B1) |
0.2mg |
Copper |
0.6mg |
| Riboflavin (B2) |
0.3mg |
Iron |
1.2mg |
| Niacin (B3) |
0.4mg |
Magnesium |
8.7mg |
| Vitamin B6 |
0.1mg |
Manganese |
0.4mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
22.6mg |
| Vitamin C |
6.7mg |
Potassium |
134.9mg |
| Vitamin E |
0.6IU |
Selenium |
1.1mcg |
| Folate |
9.2mcg |
Sodium |
493.7mg |
| Pantothenic Acid |
0.1mg |
Zinc |
0.2mg |
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