Apricot-glazed Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Fruit, Low fat, No added su, Sent to eat, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Carrots, sliced crosswise |
| into 1/4-inch slices | ||
| 1/4 | c | Apricot preserves, fruit |
| only | ||
| 1/2 | t | Grated orange peel, fresh |
| 1/4 | t | Ground nutmeg |
| 2 | t | Lemon juice |
| 91 | lories 1 g Protein trace Fat, 2% of calories 22 g |
INSTRUCTIONS
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. 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. Place carrots in a serving bowl. Spoon sauce over carrots. Toss and serve. Makes 4 servings, each 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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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 73.1mg
Sodium: 152mg
Potassium: 634.1mg
Carbohydrates: 12.6g
Fiber: 3.6g
Sugar: 6.2g
Protein: 27.9g