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Diet Copper Pennies

recipe image

Mitch Mandel

Rebecca enjoys these flavorful carrot “pennies” when she is hungry for a snack and wants to avoid tempting junk foods.

Yields:

1


serving

Total Time:

12

hours

20

mins

3


large carrots, sliced

2


medium green bell peppers, thinly sliced

2


medium onions, thinly sliced

1/2


can (10 3/4-ounce) reduced-fat, reduced-sodium tomato soup, undiluted

1/2
c.

fat-free milk

1/4
c.

light Italian dressing

1
tbsp.

worcestershire sauce

2
tsp.

dijon mustard

ground black pepper

  1. Place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the carrots, bell peppers, and onions in the basket; cover and steam about 10 minutes, or until crisp-tender. Drain.
  2. In a large bowl, whisk together the tomato soup, milk, dressing, Worcestershire, and mustard, and season to taste with black pepper. Add the vegetables and toss to mix well. Cover and refrigerate at least 12 hours to blend the flavors.

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