* Exported from MasterCook *
CTCA Carrot & Herb Spread with Sesame Seeds
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds ready-to-eat baby-cut carrots
1 medium onion -- chopped
1 teaspoon chopped fresh or dried dill
1 teaspoon chopped garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz fat-free cream cheese
Black sesame seeds for garnish
2 zucchini -- sliced
Heat oven to 350ºF. Spray a 15x10x1-inch pan with cooking spray. Place
carrots and onion in pan. Sprinkle with dill, garlic, salt and pepper;
stir to coat. Roast uncovered 35 - 45 minutes, until tender, stirring
occasionally. Place in food processor; blend. Chill. Garnish with sesame
seeds; serve with zucchini slices.
Serves 10
Nutritional Information: (Serving Size: 4 Tbsp) Calories 100, Fat 1g,
Dietary Fiber 2g, Sugar 3g, Protein 3g
Chef Judy Hallisey, Cancer Treatment Centers of America at Midwestern
Regional Medical Center, Zion, Illinois, shares this simple,
healthy-yet-gourmet spread you'll want to serve to guests, whether you're
gathering to celebrate Father's Day next Sunday, graduation, the Fourth of
July, or at no-special-reason get-togethers. Chef Judy says, "Carrots
supply Vitamin B1 (thiamine), which helps us release energy from the foods
we eat."
Source:
"Cancer Treatment Centers of America"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; trace Fat (10.4%
calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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