Recipe - Lemon Carrots

3 cup Carrots; cut or sliced up
Three fourths cup Water
One half cup Salt
One half teaspoon Lemon peel; freshly grated
2 teaspoon Lemon juice;
1 tablespoon Parsely; fresh chopped
2 tablespoon Butter or Margarine;
Dash of liquid sweetner;

Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70

Source: Sugar Free...That's Me by Judith S. Majors
Brought to you and yours by Nancy O'Brion and her MealMaster

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