ezRecipe-Zee: Cooking Recipe: How to make Sweet Curried Carrot And Zucchini Rounds

Sweet Curried Carrot And Zucchini Rounds

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Date Added:	February 29, 2008
Calories:	172
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch, Vegetables

Ingredients:

2 1/2 cups          shredded carrots - (abt 2 lge)
2 1/2 cups          shredded zucchini - (abt 2 lge)
1     cup           rolled oats
2     large         eggs
2     large         egg whites
1     cup           unsweetened applesauce
1/2   teaspoon      curry powder
1/4   teaspoon      ground cinnamon
1/4   teaspoon      table salt
2     teaspoons     baking powder
1     serving       cooking spray
                    = (5 one-second sprays per serving)
1/2   cup           fat-free sour cream
1/4   teaspoon      ground ginger
1/8   teaspoon      ground cumin

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 375 degrees.
Combine carrots and zucchini in a very large bowl. Squeeze vegetables by hand to press out as much liquid as possible; drain liquid. Stir oats into vegetables. Add eggs and egg whites and mix well. Stir in 1/2 cup of applesauce, curry powder, cinnamon, salt and baking powder. Mix well.
Coat a large nonstick jelly-roll pan or cookie sheet with cooking spray. Measure out pancake mixture by rounded 1/3 cups and arrange on prepared pan, allowing 2 inches between pancakes. There should be 12 pancakes total. Flatten pancakes to 1/2-inch thickness. Bake until pancakes are firm and golden brown around edges, about 15 to 20 minutes.
Meanwhile, prepare sour cream topping. Stir together sour cream, remaining 1/2 cup of applesauce, ginger and cumin in a medium bowl.
Remove pancakes from oven. Let set 5 minutes. Gently remove pancakes with spatula. Serve with sour cream topping.
This recipe yields 4 servings; 3 pancakes and about 1/4 cup of topping per serving.
Points� Value: 4
Comments: These sweet-spicy vegetable rounds make a delightful brunch entr�e. You can shred the vegetables in advance but be sure to squeeze out their liquid just before baking.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 172

Calories from Fat 19.7%

Total Fat

Cholesterol

109mg

Sodium

475mg

Carbohydrate

25g

Dietary Fiber

Protein

10g

Points 4

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Weight Watchers at http://www.weightwatchers.com