If you love sweet, tender baby carrots, just wait 'til you've tried them with a creamy lemon-herb sauce. Best part? It's ready in just 15 minutes!
What You Need
Original recipe yields 6 servings
2 pkg. (16 oz. each) baby carrots
1/4 cup water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 Tbsp. chopped fresh parsley
1/2 tsp. lemon zest
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Let's Make It
Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
Drain carrots. Serve topped with cream cheese sauce.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Substitute your favorite hot cooked vegetables, such as broccoli, cauliflower, asparagus or Brussels sprouts, for the cooked carrots. Prepare recipe in a slightly larger microwaveable dish.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.