Ingredients

　　4 shallots, finely chopped

　　1/2 cup balsamic vinegar

　　1/2 cup reduced-fat sour cream

　　1/2 teaspoon chopped fresh rosemary

　　Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick. Serve with Cheesy Sweet Potato Crisps .

Nutrition Per Serving

　　5.2 g fat (3.2 g saturated)

　　17 g carbs

　　1.8 g fiber

　　6 g protein

　　#### Nutritional analysis provided by Self