Melt margarine in a large saucepan over medium-low heat; add shallot. Cover and cook 5 minutes or until tender. Add tomato; cover and cook 15 minutes. Place tomato mixture in container of an electric blender; cover and process until smooth. Add milk and next 3 ingredients; process 5 seconds. Return tomato mixture to pan, and cook over medium heat 8 minutes or until heated. Yield: 4 cups (serving size: 1 cup). Per serving: 80 Calories; 3g Fat (24% calories from fat); 5g Protein; 13g Carbohydrate; 3mg Cholesterol; 384mg Sodium Serving Ideas : Garnish with fresh oregano, if desired. Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #417 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (38%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 96.7mg||3 %|
|Potassium 527.8mg||14 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 7.7g|
|Protein 3.8g||5 %|
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Calories per serving: 112
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