- 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, Carbohydrates: 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.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.