Yield: 8 Servings
|2 pounds||Carrots; sliced|
|1 teaspoon||Brown sugar flavored Sweet & Low|
|1 \N||Lemon; zest of|
|1 \N||Orange; zest of|
Bring water, salt and Sweet & Low to a boil. Add carrots. Cook, covered, until tender. Melt margarine and stir in fruit zest. Stir carrots and drain. Toss melted margarine and zest with carrots. Calories: 80 to 64 per serving. Yield: 8 to 10 servings.
HELENE ZUKOF (MRS. WALLY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .