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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
⁄2 cup cooked white rice
4 carrots, peeled and sliced
1 medium onion, sliced
1 stalk celery, cut into 1-inch chunks
1
1
⁄2 cups chicken stock
1 teaspoon salt
cayenne pepper to taste
3
⁄4 cup 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
1 cup flour
1
⁄2 cup sugar
1 teaspoon vanilla extract
nutmeg to taste
cinnamon to taste
lemon zest to taste
berries – tossed with sugar
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