4 ounces baby carrots (or more)
2 scallions, cut into 1-inch pieces
1 teaspoon light margarine
1/2 cup reduced-fat chicken broth
1 tablespoon snipped fresh thyme
1/2 teaspoon sugar
Freshly ground pepper (to taste)
1 cup peas
Fresh mint sprigs (garnish)
Sauté carrots and scallions in margarine for two minutes. Add broth, thyme, sugar and pepper. Simmer for five minutes. Stir in peas and simmer until liquid is reduced and vegetables become tender (yet still have a little snap to them), about five minutes. Garnish with mint.
Makes 2 servings.
Calories…..125…..Fat……1.5 g……Fiber……3.9 g.