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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup water
2
4 carrots (3/4 lb./340 g), cut lengthwise into very thin slices
3
2 zucchini, cut lengthwise into very thin slices
4
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
5
1/8 tsp. freshly ground black pepper
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How do I make it ?
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Step 1
Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan. Step 2
Whisk cream cheese product into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Step 3
Spoon vegetables onto platter; top with sauce. Kraft Kitchen Tips!
Substitute
Prepare using Philadelphia Herb & Garlic Light Cream Cheese Product.
Substitute
Substitute 2 yellow zucchini for the 4 carrots.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 140 mg
6 %
Carbohydrate 9 g
Fibre 2 g
Sugars 5 g
Protein 3 g
Vitamin A
100 %
Vitamin C
25 %
Calcium
6 %
Iron
4 %
Servings
Makes 6 servings, 1/6 recipe (114 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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