Creamy Carrots

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  • 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

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