Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Carrots, cut diagonally in thin slices |
| 4 tablespoons | Apple juice concentrate |
| ½ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground allspice |
| 2 teaspoons | Grated orange peel |
| 1½ cup | ;water |
| 2 teaspoons | Cornstarch mixed with 3 Tablespoons water |
1) Put carrots and remaining ingred except corn starch mixture in med size saucepan. 2) Bring to a boil, reduce heat and simmer 20 min or until carrots are tender, but not soft. 3) Add cornstarch mixture; cook; stirring constantly, until mixture thickens Per serving: 95 cals 2 g protein 23 g carbos 0 g fat 76 mg sodium From: Licorice1@.... Fatfree Digest [Volume 8 Issue 50] - June 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.