VEGETABLE STROGANOFF

Yield: 6 servings

1 tsp. olive oil
1/2 C. sliced onion
3 C. halved mushrooms
2 cloves garlic, minced
1 C. sliced green beans
2 carrots, chopped
2 T. tomato paste
1 C. white wine or vegetable stock
2 tsp. cornstarch
1/4 C. plain, nonfat yogurt
1/4 C. fat free sour cream
4 C. hot cooked noodles

In a skillet over medium-high heat, heat oil; sauté onion 2 to 3 minutes until soft. Add mushrooms and garlic; cook 5 minutes. Spoon into crock pot. Add beans, carrots, tomato paste and wine or stock. Cover and cook on LOW for 2 to 4 hours, until most of liquid has been absorbed.

In a small saucepan, stir together cornstarch, yogurt and sour cream. Heat gently over low heat for 1 minute (do not let sauce boil as it will curdle). Stir sauce into vegetable mixture.

 Serve over noodles.

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207 cal; 2g fat; 3 gr fiber