Recipe - Apple-Glazed Baby Carrots

3 cup Baby carrots
1 tablespoon Lemon juice
1 tablespoon Lowcalorie margarine
3 tablespoon Apple juice concentrate
2/3 cup Lowfat lowsodium chicken
broth
1 teaspoon Cinnamon
2 teaspoon Cornstarch; or arrowroot
powder
1 teaspoon Water

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 1800ADAORDER (18002326733).

N: Serving size: One half cup. No need for sticky brown sugar and highfat
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: One half cup. No need for sticky brown sugar and highfat
butter let the natural, sweet taste of the carrots shine through.

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998