Here is a recipe with actual measurements…I know, so unlike me. But you know, it has to do with that middle child syndrome. Have to mix it up occassionally. These are very good, and even healthy. I left out the milk just because I was afraid that the consistency would be a little too thin if I added it.
1 lb. baby carrots
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese
2 Tbsp. fat free milk
2 Tbsp. brown sugar, divided
1/4 tsp. ground cinnamon
Place carrots in saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium-low; cover. Simmer 20 minutes or until carrots are tender; drain. Continue as directed. PLACE carrots in food processor container. Add fat free cream cheese, milk and 1 Tbsp. of the sugar; cover. Process until well blended. Place in serving bowl. MIX remaining 1 Tbsp. sugar and cinnamon; sprinkle over carrot mixture.Print This Post