Low-Fat Carrot And Zucchini Bisque

Ingredients

• 1 c water
• 6 large carrots peeled and cut in 1-inch discs
• 2 medium zucchini peeled and cut in 1-inch discs
• 2 c skim milk or Carnation skim milk
• 2 Tbsp flour
• 14 tsp fresh ground black pepper
• 14 tsp cinnamon
• 3 chicken bouillon cubes or packets

Directions

1. In medium saucepan add water
2. Place over high heat
3. Add carrots
4. Cover pan and cook for 10 minutes
5. Add zucchini
6. Cook 5 minutes
7. Remove pan from heat and drain
8. Puree vegetables until smooth in food processor
9. Transfer pureed vegetables in large saucepan
10. Add skim milk and place over medium heat uncovered
11. Stir constantly with wire whisk
12. Sprinkle in flour cinnamon and pepper
13. Add chicken bouillon
14. Continue stirring until dissolved
15. Makes 4 servings
16. Calories 117 cholesterol 2 mg fat 1 gram