| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Eat-lf mail, Side dishes, Vegetables |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Carrots |
| 4 |
oz |
Sugar snap peas |
| 2 |
ts |
Diet spread |
| 2 |
|
Garlic cloves; crushed, optional |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
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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