Creamy Carrots with Pecans
Be sure to use regular-size carrots, not baby carrots, for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.
Recipe information
Yield
Serves 4; 1/2 cup per serving
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 finely chopped pecans, dry roasted (optional)
Preparation
Step 1
In a large saucepan, steam the carrots for 15 minutes, or until very tender.
Step 2
In a food processor or blender, process all the ingredients except the pecans until smooth, scraping the bottom and side occasionally. Transfer to a shallow dish. Sprinkle with the pecans.
Nutrition information: (with pecans)
Step 3
(Per serving)
Step 4
Calories: 133
Step 5
Total fat: 3.5g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 1.0g
Step 9
Monounsaturated: 2.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 146mg
Step 12
Carbohydrates: 24g
Step 13
Fiber: 3g
Step 14
Sugars: 17g
Step 15
Protein: 3g
Step 16
Calcium: 74mg
Step 17
Potassium: 388mg
Dietary Exchanges
Step 18
2 vegetable
Step 19
1 other carbohydrate
Step 20
1 fat
