| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Vegetables, Side dishes, Curries | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh carrots; cut in 1/2" slices |
| 1 1/2 | ts | Crystakube froctose; |
| 1 | ts | Dijon-style mustard; |
| 1 | ts | Curry powder; |
| 2 | ts | Walnut oil; |
| 2 | tb | Raisins; |
| 2 | tb | Chopped fresh parsley; |
INSTRUCTIONS
In a large saucepan, bring 1" of water to a boil. Place carrots in a vetgetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat. Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins. Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g: Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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