Recipe - Citrus Carrots

2 pound Carrots; cut or sliced up
1 cup Water
1 teaspoon Salt
1 teaspoon Brown sugar flavored Sweet &
Low
2 tablespoon Margarine
1 Lemon; zest of
1 Orange; zest of

Bring water, salt and Sweet & Low to a boil. Add carrots. Cook, covered,
until tender. Melt margarine and stir in fruit zest. Stir carrots and
drain. Toss melted margarine and zest with carrots. Calories: 80 to 64 per
serving. Yield: 8 to 10 servings.

LOW CALORIE

HELENE ZUKOF (MRS. WALLY)

LOUISVILLE, KY

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.