Directions:
- In a saucepan, bring carrots and water to a boil; cover and cook for 4 minutes. Add asparagus; cover and cook for 3 minutes or until just tender. Drain, reserving liquid; add enough water to liquid to equal 1/3 cup. Set vegetables aside; return liquid to skillet. Combine cream cheese, flour, salt, nutmeg and pepper; add to liquid. Cook over low heat, stirring constantly, until cheese melts and sauce is bubbly, about 3 minutes. Stir in vegetables and heat through. Garnish with almonds. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.53 Kcal (346 kJ) | ||
| Calories from fat | 32.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 7.8mg | 3% | |
| Sodium | 192.66mg | 8% | |
| Potassium | 352.5mg | 8% | |
| Total Carbs | 10.37g | 3% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 41.87 Kcal (175 kJ) | ||
| Calories from fat | 16.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 6% | |
|---|---|---|---|
| Cholesterol | 3.95mg | 3% | |
| Sodium | 97.72mg | 8% | |
| Potassium | 178.81mg | 8% | |
| Total Carbs | 5.26g | 3% | |
| Sugars | 2.1g | 17% | |
| Dietary Fiber | 1.75g | 14% | |
| Protein | 1.85g | 7% | |
| Vitamin C | 4.4mg | 14% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.2mg | 13% | |
| Calcium | 27.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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