| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Eat-lf mail, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | oz | Carrots |
| 4 | oz | Sugar snap peas |
| 2 | t | Diet spread |
| 2 | Garlic cloves, crushed | |
| optional | ||
| 1 | T | Lime juice |
| 1/2 | t | Brown sugar |
| Or honey | ||
| Water | ||
| Lime zest, finely julienned |
INSTRUCTIONS
Peel or scrub carrots and cut into thin (1/8") diagonal slices. Wash and string the peas. Heat margarine in a large frying pan. Add garlic, cook over low heat for 1 minute. Add juice and sugar or honey. Cook stirring until sugar has completely dissolved. Add oeas add carrots; add up to 3 tablespoons of water or as needed to cook vegetables until tender (2 to 4 minutes). Garnish with lime zest. Serve immediately. [35 cals, 1g fat] VARIATION: Omit garlic and cook in the microwave on high with a spray or two of 'I Can't Believe It's Not Butter' for 2 minutes. Remove. Add juice and honey and a little water. Microwave on high another 30 seconds. Serve garnished with zest. This is one of our favorite vegetable combinations because of the color and citrus. Excellent with poultry; good too with meatloaf or macaroni and cheese. --kitpath@earthlink.net 11/98 Recipe by: Step by Step Vegetable Cookbook (1995: Crescent) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 20.4mg
Potassium: 104.8mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 6.3g
Protein: <1g