3/4 cup low-fat chicken broth
1 lb carrots, cut into 2-inch strips
1 cup sliced celery
2 tbsp sliced green onion
1 tbsp Splenda Granulated (or equivalent amount of your favorite sweetener)
3/4 tsp dried dill
1 can (8-oz) sliced water chestnuts, drained
1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 sprig fresh dill for garnish, if desired
Bring the broth to a boil in a large saucepan.
Add the carrots, celery, onion, Splenda, dill, and water chestnuts to the boiling broth; cover and reduce heat to medium. Cook for 10 to 15 minutes, stirring occasionally) or until the carrots are crisp-tender. Drain and sprinkle the parsley over all.
Garnish with a sprig of fresh dill, if desired.
1 cup sliced celery
2 tbsp sliced green onion
1 tbsp Splenda Granulated (or equivalent amount of your favorite sweetener)
3/4 tsp dried dill
1 can (8-oz) sliced water chestnuts, drained
1 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 sprig fresh dill for garnish, if desired
Bring the broth to a boil in a large saucepan.
Add the carrots, celery, onion, Splenda, dill, and water chestnuts to the boiling broth; cover and reduce heat to medium. Cook for 10 to 15 minutes, stirring occasionally) or until the carrots are crisp-tender. Drain and sprinkle the parsley over all.
Garnish with a sprig of fresh dill, if desired.
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