Yield: 6 servings
|6 eaches||Medium carrots, 1" pieces|
|⅛ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground ginger|
|¼ cup||Orange juice|
|1 teaspoon||Low fat margarine|
Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine.
Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g.