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.