Rutabaga Carrot Whip
|Pared and cubed rutabaga||2 Cup (32 tbs) (About 0.75 Pound)|
|Sliced carrots||1 Cup (16 tbs), sliced|
|Reduced calorie pancake syrup||1 Tablespoon (30 Calories Per Tablespoon)|
|Ground cinnamon||1 Dash|
In 1 1/2-quart saucepan combine vegetables and salt; add water to cover and bring to a boil.
Reduce heat to medium-low and cook until tender.
Drain vegetables and transfer to work bowl of food processor; add syrup and margarine and process until mixture is smooth.
Transfer pureed mixture to serving bowl and sprinkle with cinnamon.
Serving size: Complete recipe
Calories 282 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2334.7 mg97.3%
Total Carbohydrates 46 g15.3%
Dietary Fiber 17.1 g68.5%
Sugars 24.3 g
Protein 1 g2.3%
Vitamin A 414.8% Vitamin C 27.1%
Calcium 22.7% Iron 2.3%
*Based on a 2000 Calorie diet