| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Fatfree, Side dishes, Vegetables, Want to try |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Baby carrots; peel, trim |
| 1 |
pk |
Butter Buds® (Dry); or 1 tablespoon Butter Buds Sprinkles |
| 1/4 |
c |
Hot water |
| 1/4 |
c |
Orange juice |
| 1/2 |
ts |
Balsamic vinegar |
| 1 |
tb |
Snipped fresh dill |
| 1 |
ts |
Grated orange peel |
|
|
Salt and freshly ground pepper, to taste |
INSTRUCTIONS
1. Cook carrots in steamer basket over simmering water in covered saucepan
until tender, about 10 minutes.
2. In a medium skillet, stir together Butter Buds, water, orange juice and
vinegar. Cook over medium heat 1 minute. Add hot carrots, dill and orange
peel; toss well. Season with salt and pepper to taste and cook 1 minute,
stirring, until carrots are glazed with sauce. Makes 4 servings.
3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3
of the sweet potato slices in an overlapping pattern in the pie plate.
Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice
mixture. Repeat layering with 1/2 the remaining sweet potatoes and the
remaining apples. Drizzle with 1/2 of the remaining apple juice mixture.
Top with remaining sweet potatoes and remaining apple juice mixture. Cover
dish with aluminum foil.
4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until
sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place
serving platter over pie plate; carefully invert. Cut into wedges to serve.
Makes 8 servings.
Per Serving (3/4 cup) using Butter Buds Mix: 68 calories, 1 g protein, 17 g
carbohydrate, 0 g fat, 0 mg cholesterol, 209 mg sodium
Per Serving (3/4 cup) using Butter Buds Sprinkles: 60 calories, 1 g
protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol, 120 mg sodium
Diabetic Exchanges: 1/2 fruit exchange, 1 vegetable exchange
Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@reggie.com> on
Nov 23, 1997
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