3 cups water
2 cups cubed unpeeled Yukon Gold potatoes (about 12 ounces)
10 ounces frozen cauliflower florets
1/4 cup fat-free evaporated milk
2 tablespoons trans -fat-free margarine
3/4 teaspoon salt
1/4 teaspoon black pepper
Bring water to a boil in large saucepan. Add potatoes and cauliflower; return to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender.
Drain vegetables; place in blender with evaporated milk, margarine, salt, and pepper. Blend until smooth, scraping side frequently.
Yield: 4 servings.
Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 173
Carbohydrates: 25 g
Protein: 4 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 531 mg
Fiber: 3 g
Exchanges per serving:
1 Bread/Starch, 1 Fat, 2 Vegetable.