Recipe - Carrot Dill Sauce

1 pound Fresh carrots; cut in 1/2"
slices
1 One half teaspoon Crystakube froctose;
1 teaspoon Dijonstyle mustard;
1 teaspoon Curry powder;
2 teaspoon Walnut oil;
2 tablespoon Raisins;
2 tablespoon Chopped fresh parsley;

In a large saucepan, bring 1" of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + One half FRUIT EXCHANGE
+ One half FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light & Easy Diebetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip