Steamed Vegetables with Lowfat Sour Cream Sauce

By deanarrca

Ingredients

• Sour Cream Sauce:
• 1 cup sour cream, light, (or fat free)
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried tarragon
• 1 clove garlic, crushed
• 1/8 dill weed
• Steamed Vegetables:
• 1 lb. cauliflower flowerets, (3 cups)
• 2 medium zucchini, cut into 1" slices
• 1 medium red or green bell pepper, cut into 1/4" strips
• 1 lemon

Details

Servings 4

Preparation

Step 1

Prepare Sour Cream Sauce: Mix all sauce ingredients. Cover and refrigerate 2 hours but no longer than 24 hours.

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place cauliflower flowerets, zucchini and bell pepper in backet. Cover tightly and heat to boiling; reduce heat.

Steam 6 minutes or until vegetables are crisp tender. Arrange on plate. Squeeze juice from lemon over vegetables. Serve with sauce.

MICROWAVE DIRECTIONS: Prepare sauce as directed. Place cauliflowerets, zucchini, bell pepper, 1/4 cup water and 1/4 teaspoon salt in 2-quart microwavable casserole. Cover tightly and microwave on high 7 to 9 minutes, stirring after 4 minutes, until vegetables are crisp tender; drain.