Yield: 6 Servings
|3 cups||Baby carrots|
|1 tablespoon||Lemon juice|
|1 tablespoon||Low-calorie margarine|
|3 tablespoons||Apple juice concentrate|
|⅔ cup||Low-fat low-sodium chicken broth|
|2 teaspoons||Cornstarch; or arrowroot powder|
In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice. Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts. Add the broth and cinnamon and bring to a boil. Mix together the cornstarch or arrowroot powder with the water. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.
Exchanges: Vegetable Exchange -- 2 Calories -- 61 Calories from Fat -- 12 Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 77mg Carbohydrate -- 12g Dietary Fiber -- 2g Sugars -- 7g Protein -- 1g Notes: Recipe for Wednesday, 4/8/98 In preparation for your Easter Sunday celebration this week, we are featuring tantalizing and festive recipes from the Flavorful Seasons Cookbook, featuring healthy dishes for all those special occasions throughout the year.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
N: Serving size: ½ cup. No need for sticky brown sugar and high-fat butter -- let the natural, sweet taste of the carrots shine through.
Copyright © 1998 American Diabetes Association MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/13/98
Notes: Serving size: ½ cup. No need for sticky brown sugar and high-fat butter -- let the natural, sweet taste of the carrots shine through.
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998