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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon canola oil |
4 shallots, finely chopped |
1/2 cup balsamic vinegar |
1/2 cup reduced-fat sour cream |
1/2 teaspoon chopped fresh rosemary |
Directions:
1. Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick. Serve with Cheesy Sweet Potato Crisps .
2. Nutritional analysis per serving: 144 calories per 3 crisps with cream, 5.2 g fat (3.2 g saturated), 17 g carbs, 1.8 g fiber, 6 g protein Nutritional analysis provided by Self
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