CREAMY LEMON AND PARSLEY BABY CARROTS

Creamy Lemon and Parsley Baby Carrots image

If you love sweet, tender baby carrots, just wait 'til you've tried them with a creamy lemon-herb sauce. Best part? It's ready in just 15 minutes!

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pkg. (16 oz. each) baby carrots
1/4 cup water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 Tbsp. chopped fresh parsley
1/2 tsp. lemon zest

Steps:

Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
Drain carrots. Serve topped with cream cheese sauce.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g