Ingredients
1 teaspoon canola oil
4 shallots, finely chopped
1/2 cup balsamic vinegar
1/2 cup reduced-fat sour cream
1/2 teaspoon chopped fresh rosemary
Preparation
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick. Serve with Cheesy Sweet Potato Crisps .
Nutrition Per Serving
Nutritional analysis per serving: 144 calories per 3 crisps with cream
5.2 g fat (3.2 g saturated)
17 g carbs
1.8 g fiber
6 g protein
#### Nutritional analysis provided by Self
