Desserts, Cream of Carrot Soup 8 servings

Cream of Carrot Soup – 8 servings

½cup cooked white rice

4carrots, peeled and sliced

1medium onion, sliced

1celery stalk, cut into 1-inch chunks 1½ cups chicken stock

1teaspoon salt ¾ cup light cream

cayenne pepper to taste

sour cream and diced roasted red peppers (garnish)

Precook rice and set aside. In a small stockpot, bring vegetables and one cup of chicken stock to a simmer, and cook for 20-25 minutes. Let cool for 15-20 minutes. Pour soup into blender with remaining stock, rice, salt and cayenne. Blend on LO for 1-2 minutes, until smooth.

Add cream and chill in refrigerator to serve cold, or reheat to just below a simmer to serve hot. Garnish with diced peppers and a dollop of sour cream.

Nutritional information per serving:

Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg sod. 143mg • calc. 37mg • fiber 1g

DESSERTS

Berry Cobbler – 8 servings

3	eggs
1	cup milk

¾tablespoon baking powder

1 cup flour ½ cup sugar

1 teaspoon vanilla nutmeg to taste cinnamon to taste lemon zest to taste

3 cups berries – tossed with sugar

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