| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
Fruit, Low fat, No added su, Vegetables, Sent to eat |
4 |
servings |
INGREDIENTS
| 4 |
c |
Carrots; sliced crosswise into 1/4-inch slices |
| 1/4 |
c |
Apricot preserves; (fruit only) |
| 1/2 |
ts |
Grated orange peel; fresh |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
1. Place a steamer rack in the bottom of a medium saucepan. Add enough
water to come almost up to the bottom of the rack. Place saucepan over
medium heat. When water boils, add carrots, cover saucepan, and cook
10 minutes, or until carrots are tender. Drain.
2. While carrots are cooking, combine remaining ingredients in a small
bowl. Mix well. Add a little water or orange juice (a teaspoon at a
time) if sauce is too thick.
3. Place carrots in a serving bowl. Spoon sauce over carrots. Toss and
serve.
Makes 4 servings, each
91 Calories
1 g Protein trace Fat (2% of calories)
22 g Carbohydrate
39 mg Sodium 0 mg Cholesterol
4 g Fiber 2 vegetable servings + 1 fruit serving.
Serving Ideas : Serve as side dish with poultry
NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>
1999-July-11. Bobbie Hinman & Millie Snyder, "Lean and Luscious,"
Prima Publishing, 1995. ISBN 0-7615-0015-4. With my allergy to
oranges, I will substitute grated fresh lemon peel for the grated
fresh orange peel, and if the sauce is too thick, I will add lemon
juice, 1 teaspoon at a time.
Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 248
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug
12, 1999, converted by MM_Buster v2.0l.
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