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Thursday, February 27, 2014

Harvard Carrots & Green Beans

Harvard Carrots & Green Beans

This cozy blend is inspired by a palace of learning that’s more than 350 years old! There’s a good reason that university is tops in its class – and the same is true for this recipe. 

Serves 4 (½ cup) 

1 tablespoon cornstarch
¼ cup white distilled vinegar
¼ cup water
¼ cup SPLENDA Granular
2 teaspoons reduced – calorie margarine
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 (8- ounce) can sliced carrots, rinsed and drained
1 (8- ounce) can cut green beans, rinsed and drained 

In a medium saucepan sprayed with butter – flavored cooking spray, combine cornstarch, vinegar, and water. Stir in SPLENDA, margarine, onion flakes, and parsley flakes. Cook over medium heat until mixture thickness and starts to boil stirring often. Add carrots and green beans. Mix well to combine. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring often. Good served warm or cold. 

Each Serving Equals

HE: 1 Vegetable * ¼ Fat * 14 Optional Calories
45 Calories * 1 gm Fat * 1 gm Protein *
8 gm Carbohydrate * 268 mg sodium *
22 mg Calcium * 2 gm Fiber

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