1 pound turnips
1 pound carrots
1 apple, about 3 inches in diameter
6 cups water
2 tablespoons low-calorie margarine
1/3 cup skim milk
2 tablespoons Splenda Brown Sugar Blend
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
Dash salt
Peel turnips and carrots and chop into chunks. Peel and core apple and chop into chunks. Place turnip, carrot, and apple chunks in a 3-quart saucepan. Add 6 cups water and bring to a boil. After boil is reached, reduce heat to medium and cook for 30 minutes or until all pieces are tender. Remove from heat, pour into a colander and let drain completely. Place turnip, carrot, and apple mixture in a food processor (or use handheld mixer and large bowl), combine with all remaining ingredients, and whip until desired consistency (add additional tablespoon of milk if desired).
Yield: 6 servings
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 94
Carbohydrate: 17 g
Protein: 2 g
Fat: 2g
Saturated fat: <1 g
Cholesterol: <1 mg
Sodium: 180 mg
Fiber: 4 g
Exchanges per serving: 1 starch
Carbohydrate choices: 1
