- 1-1/2 lb. carrots, peeled, cut diagonally into very thin slices
- 1/2 cup fat-free reduced-sodium chicken broth
- 1/4 cup Philadelphia Chive & Onion 1/3 Less Fat than cream cheese
- 2 Tbsp. chopped fresh chives
Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
Uncover, simmer 8 to 10 min. or until most of the broth is absorbed and carrots are tender.
Remove from heat. Add reduced-fat cream cheese; stir until melted. Sprinkle with chives.
Makes 6 (1/2 Cup Servings)
Nutritional Info Per Serving: 60 calories; 2 g fat; 5 mg cholesterol; 11 g carbs;
2 g protein; 3 g fiber; 160 mg sodium