5 Servings
2 yellow squash, diced
2 cups chopped onions
4 cups chicken broth
1/2
cup plain nonfat yogurt
2 tablespoons margarine
2 tablespoons uncooked rice
1
teaspoon thyme
1/2 cup grated carrots
In a saucepan over medium high heat,
sauté onions in margarine until translucent.
Add squash and cook 5 additional
minutes. Remove 1 cup of mixture and set aside.
Add rice, broth and thyme to pan.
Cook 20 minutes over medium heat, or until rice is soft.
Pour into a blender.
Process until pureed. Return pureed mixture to pan.
Add reserved 1 cup of squash
mixture, yogurt and carrots.
Heat almost to boiling and serve immediately.
Amount Per Serving
Calories 133 Calories from Fat 52
Percent Total Calories
From:
Fat 39% Protein 13% Carb. 48%
Nutrient Amount per Serving Value
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 1245 mg 52%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 71% Vitamin C 17% Calcium 0% Iron 6%
