| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | T | Firmly packed light brown |
| sugar | ||
| 1/4 | t | Ground ginger |
| 1/8 | t | Ground nutmeg |
| 2 | c | Diagonally sliced cooked |
| carrots tender-crisp | ||
| 4 | Apples, cored and thinly | |
| sliced | ||
| 1 | T | Plus 1 teaspoon |
| reduced-calorie | ||
| margarine | ||
| tub |
INSTRUCTIONS
1998 Preheat oven to 350F In small bowl com-bine sugar, ginger, and nutmeg; set aside. Spray 1%-quart casserole with nonstick cooking spray; arrange 1/2 cup carrots in cas-serole, top with 1/4 of the apple slices, and sprinkle with % of the sugar mixture. Repeat layers 3 more times, ending with sugar mix-ture; dot with margarine and bake until car-rots and apples are tender and topping is lightly browned, 15 to 20 minutes. MAKES 4 SERVINGS Each serving provides: 1 vegetable exchange; 1/2 Fat Exchange: 1/2 fruit Exchange, 15 calories Optional Exchange Per seving: 127 calories, I g protein; 3 ~ tat: 28 g carbohydrate; 35 mg calcium; 93 mg sodium: 0 mg cholesterol Marie Twigg Cumberland, Maryland Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28,
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Nutrition (calculated from recipe ingredients)
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Calories: 1043
Calories From Fat: 811
Total Fat: 91.8g
Cholesterol: 0mg
Sodium: 1070mg
Potassium: 504.2mg
Carbohydrates: 61.9g
Fiber: 10.2g
Sugar: 46.2g
Protein: 2.1g