Creamed Beets

• 1/2 cup plain low-fat yogurt
• 1 teaspoon Dijon-style mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 2 (8 oz) cans diced beets or 2 cups cooked fresh beets, drained

Blend yogurt, mustard, lemon juice, and pepper in a medium bowl. Add beets; stir carefully. Cover and refrigerate until chilled before serving or transfer to a medium saucepan and heat gently over low heat until warmed through. Makes 6 servings.

Nutrients per serving

• Calories: 36 • Carbohydrates: 6.7g • Protein: 2.1g • Sodium: 190mg
• Cholesterol: 0mg • Fiber: 1.4g • Fat: 1g
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