| 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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