Be sure to use regular-size carrots, not baby carrots, for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　1 pound carrots, cut crosswise into 1/2-inch slices

　　1/3 cup fat-free half-and-half

　　3 tablespoons firmly packed dark brown sugar

　　2 tablespoons light tub margarine

　　1/2 teaspoon vanilla, butter, and nut flavoring or vanilla extract

　　1 tablespoon finely chopped pecans, dry roasted (optional)

　　

Step 1

In a large saucepan, steam the carrots for 15 minutes, or until very tender.

　　

Step 2

In a food processor or blender, process all the ingredients except the pecans until smooth, scraping the bottom and side occasionally. Transfer to a shallow dish. Sprinkle with the pecans.

　　

Nutrition information: (with pecans)

Step 3

(Per serving)

　　

Step 4

Calories: 133

　　

Step 5

Total fat: 3.5g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 1.0g

　　

Step 9

Monounsaturated: 2.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 146mg

　　

Step 12

Carbohydrates: 24g

　　

Step 13

Fiber: 3g

　　

Step 14

Sugars: 17g

　　

Step 15

Protein: 3g

　　

Step 16

Calcium: 74mg

　　

Step 17

Potassium: 388mg

　　

Dietary Exchanges

Step 18

2 vegetable

　　

Step 19

1 other carbohydrate

　　

Step 20

1 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition