2 cups chopped onion
2 tbs. acceptable margarine
2 medium yellow squash, diced (approximately 2 cups)
2 tbs. uncooked rice
4 cups low-sodium Chicken Broth OR homemade Vegetable Broth
1 tsp. thyme
1/2 cup plain nonfat yogurt
1/2 cup grated carrots

In a saucepan over medium-high heat, saute onions in margarine until translucent. Add squash and cook 5 additional minutes. Remove 1 cup of mixture and set aside.

Add rice, broth and thyme to pan. Cook 20 minutes over medium heat, or until rice is soft. Pour into a blender or the work bowl of a food processor fitted with a metal blade. Process until pureed. Return pureed mixture to pan. Add reserved 1 cup of squash mixture, yogurt and carrots. heat almost to boiling and serve immediately.

Nutrient Analysis
120 Calories
5 gm Protein
13 gm Carbohydrate
0 mg Cholesterol
128 mg Sodium
6 gm Total Fat
1 gm Saturated Fat
1 gm Polyunsaturated Fat
2 gm Monounsaturated Fat

Recipe from American Heart Association Cookbook, 5th Edition
Submitted by Ethel Burdine