Buttery Baby Limas with Tarragon Mustard

recipe
The yogurt-based spread adds a sweet, buttery flavor to the baby limas.

Yield:

5 servings (serving size: 1/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 85
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.2 g
Carbohydrate 12 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 245 mg
Calcium 22 mg

Ingredients

1 1/4 cups water
1 (10-ounce) package frozen baby lima beans, thawed
2 tablespoons yogurt-based spread (such as Brummel & Brown)
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper

Preparation

1. Bring water to a boil in a small saucepan; add beans. Cover and simmer 8 minutes. Drain well.

2. Add yogurt-based spread and next 4 ingredients to beans; stir well.

carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note