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Carrot-rice soup
Cottage cheese and fruit (canned or fresh) platter
Lowfat bran muffins (mix or myo)
For soup: Cook 3 cups sliced carrots in 3 cups chicken broth (or use 3 cups water and 3 boullion cubes). Add 1 cup cooked rice. Cool; puree in batches in a blender.Stir in 2 cups milk. Heat and serve.
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