2 batches.
Nutritional information per serving:
Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mg • sod. 166mg • calc. 13mg • fiber 1g
Cream of Carrot Soup – 8 servings
1⁄2cup cooked white rice
4carrots, peeled and sliced
1medium onion, sliced
1stalk celery, cut into
11⁄2 cups chicken stock
1teaspoon salt
cayenne pepper to taste
3⁄4cup light cream as in Silk Pie recipe, next page sour cream and diced roasted red peppers (garnish)
Set aside precooked rice. In a small stockpot, bring vegetables and one cup of the chicken stock to a simmer, and cook for
20 to 25 minutes. Let cool for 15 to 20 minutes. Pour soup into blender with remaining stock, rice, salt and cayenne. Blend on LO for 1to 2 minutes, until smooth. Add cream and chill in refrig- erator 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 |
3⁄4 | tablespoon baking powder |
1cup flour
1⁄2cup sugar
1teaspoon vanilla extract nutmeg to taste cinnamon to taste lemon zest to taste berries – tossed with sugar
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