Source: dLife

Thin carrot slices simmered in a creamy alfredo sauce.

Servings

1 lb fresh carrots, 7" x 1/4" , peeled
1 lb silken tofu
0.67 cup lowfat milk (or soy milk)
0.5 tsp ground nutmeg
0.25 tsp black pepper , freshly ground
0.5 tsp grated Parmesan cheese , freshly

1 Bring a large pot of water to a boil over high heat. Use a vegetable peeler to make carrots into thin strips. Add in carrots boiling for 1 minute. Drain, rinse, and set aside.
2 Place milk and tofu into food processor and puree until smooth. Pour into a nonstick skillet and simmer over medium heat. Remove from heat and stir in nutmeg, pepper, Parmesan, and carrot strips.
3 Pour sauce over cooked carrots and serve.