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Carrot Pecan Bake

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Course Desserts
Servings
people
Ingredients
  • 3 pounds nonfat lemon yogurt
  • 2/3 cup INGREDIENTS:
  • 1/2 cup (1.25 ounces) Lawry's Taco Spices and Seasonings
  • 1/2 cup ground cumin
  • 1/4 cup shredded Mexican-flavored cheese
  • 1 egg, deep-dish pie crust
  • 3 tablespoons chopped dates
  • 1 tablespoon grated cheese
  • 1/4 teaspoon ground nutmeg
Course Desserts
Servings
people
Ingredients
  • 3 pounds nonfat lemon yogurt
  • 2/3 cup INGREDIENTS:
  • 1/2 cup (1.25 ounces) Lawry's Taco Spices and Seasonings
  • 1/2 cup ground cumin
  • 1/4 cup shredded Mexican-flavored cheese
  • 1 egg, deep-dish pie crust
  • 3 tablespoons chopped dates
  • 1 tablespoon grated cheese
  • 1/4 teaspoon ground nutmeg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil carrots until tender, about 15 minutes
  2. Drain and mash carrots
  3. Stir in remaining ingredients
  4. Spoon into a lightly greased 2-quart casserole dish
  5. Bake at 350 degrees for 40 minutes
  6. Makes 10 to 12 servings
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