Recipe - Steamed Baby Carrots With Orange-Dill Sauce

1 pound Baby carrots; peel, trim
1 pack Butter Buds® (Dry); or 1
tablespoon Butter Buds
Sprinkles
One fourth cup Hot water
One fourth cup Orange juice
One half teaspoon Balsamic vinegar
1 tablespoon Snipped fresh dill
1 teaspoon Grated orange peel
Salt and freshly ground
pepper, to taste

1. Cook carrots in steamer basket over simmering water in covered saucepan
until tender, about 10 minutes.

2. In a medium skillet, stir together Butter Buds, water, orange juice and
vinegar. Cook over medium heat 1 minute. Add hot carrots, dill and orange
peel; toss well. Season with salt and pepper to taste and cook 1 minute,
stirring, until carrots are glazed with sauce. Makes 4 servings.

3. Spray a 9inch glass pie plate with nonstick cooking spray. Arrange 1/3
of the sweet potato slices in an overlapping pattern in the pie plate.
Cover with One half the apple slices. Drizzle with 1/3 of the apple juice
mixture. Repeat layering with One half the remaining sweet potatoes and the
remaining apples. Drizzle with One half of the remaining apple juice mixture.
Top with remaining sweet potatoes and remaining apple juice mixture. Cover
dish with aluminum foil.

4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until
sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place
serving platter over pie plate; carefully invert. Cut into wedges to serve.
Makes 8 servings.

Per Serving (Three fourths cup) using Butter Buds Mix: 68 calories, 1 g protein, 17 g
carbohydrate, 0 g fat, 0 mg cholesterol, 209 mg sodium

Per Serving (Three fourths cup) using Butter Buds Sprinkles: 60 calories, 1 g
protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol, 120 mg sodium

Diabetic Exchanges: One half fruit exchange, 1 vegetable exchange
Posted to Digest eatlf.v097.n297 by Reggie Dwork reggie@reggie.com on
Nov 23, 1997