Vegetable Stroganoff

• 3/4 c. light cream
• 1/2 c. plain, low-fat yogurt
• 1 c. carrots, sliced
• 1 c. broccoli florets
• 1 c. cauliflower florets
• 3/4 lb. flat noodles
• 1 onion
• 1/2 lb. mushrooms, diced
• 1 Tbsp. olive oil
• 3 cloves garlic, crushed
• 3 dashes Worcestershire sauce (optional)
• dried parsley, dried tarragon leaves and grated Parmesan cheese for garnish

1. Blend cream and yogurt until smooth; set aside.
2. Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through.
3. Cook noodles until tender; drain.
4. Keep vegetables and noodles warm by placing in a 200u0b0 oven in a covered dish.
5. Saute onion and mushrooms in oil until onion turns translucent.
6. Add garlic; cook for another 3 minutes.
7. Stir in Worcestershire sauce.
8. Add 1/4 teaspoon of salt and pepper or to taste, if desired.
9. Reduce heat to low.
10. When ready to serve, stir cream-yogurt mixture to make sauce; heat through.
11. Toss vegetables with noodles.
12. Place on serving platter.
13. Spoon sauce over top. Garnish with mixture of garnish ingredients.
14. Serves 6.

light cream, yogurt, carrots, broccoli florets, cauliflower florets, flat noodles, onion, mushrooms, olive oil, garlic, worcestershire sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636470 (may not work)