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Creamy Lemon and Parsley Baby Carrots
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Creamy Lemon and Parsley Baby Carrots

15 Min(s)
15 Min(s) Prep
Healthy Living
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
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6 servings
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
1
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.
2
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.
3
Drain carrots. Serve topped with cream cheese sauce.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Tip 2
Variation
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.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 220mg
10%
Total Carbohydrates 14g
5%
Dietary Fibers 4g
14%
Sugars 9g
18%
Protein 2g
4%
Vitamin A
700%
Vitamin C
2%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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