Recipe - Carrot And Zucchini Julienne

One half pound Carrots;
One half pound Zucchini;
1 tablespoon Betty's Butter
2 tablespoon Fresh Lemon Juice;
Salt and pepper to taste;
1 tablespoon Poppy seeds;

Cut carrots and zucchini into 1/8" thick julienne strips. Place a
steamer basket over boiling water and cook carrots, covered, until
crisptender 3 minutes. Remove to a bowl and keep warm. Steam
zucchini, covered, until crisptender 1 minute and add carrots. Heat
butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle
with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + One half FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;

Source: Lightly and Easy Diabetes 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