• 13 ounces beetroots, cooked
• 1/3 cup plus 4 Tbs. nonfat sour cream
• 2-1/2 cups vegetable stock

Place the beetroot and half the sour cream in a blender or food processor and process until smooth. Transfer to a bowl and stir in the vegetable stock. Chill well. Pour into individual bowls, stirring in the remaining sour cream.

Per serving: calories 89, fat 0.5g, 6% calories from fat, cholesterol 3mg, protein 4.1g, carbohydrates 16.9g, fiber 1.9g, sugar 9.1g, sodium 271mg, diet points 1.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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