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Add a photoServings: 6
Ingredients
- 3 c. baby carrots - (abt 1 1/2 bags)
- 1 Tbsp. lemon juice
- 1 Tbsp. low-calorie margarine
- 3 Tbsp. apple juice concentrate
- 2/3 c. low-fat low-sodium chicken broth
- 1 tsp cinnamon
- 2 tsp cornstarch or possibly arrowroot pwdr
- 1 tsp water
Directions
- In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 min. Sprinkle with lemon juice.
- Heat the margarine in a medium skillet over medium heat. Add in the apple juice concentrate and cook till it melts. Add in the broth and cinnamon and bring to a boil.
- Mix together the cornstarch or possibly arrowroot pwdr with the water. Add in to the skillet, lower the heat, and cook till thickened. Add in the carrots and toss well to coat.
- This recipe yields 6 servings.
- Serving size: 1/2 c..
- Comments: No need for sticky brown sugar and high-fat butter; let the natural, sweet taste of the carrots shine through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 79 | |
| Calories from Fat 19 | 24% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 333mg | 10% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 9.15g | 6% |
| Protein 0.97g | 2% |
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