Carrot Curry

Ingredients:

1 lb Fresh carrots; cut in 1/2" slices 1 1/2 ts Crystakube froctose;

1 ts Dijon-style mustard;

1 ts Curry powder;

2 ts Walnut oil;

2 tb Raisins;

2 tb Chopped fresh parsley;

In a large saucepan, bring 1" of water to a boil.

Place carrots in a vetgetable steamer over boiling water and cover tightly. Steam 20 minutes and remove from heat.

Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder. Heat walnut oil in a large skillet, then add carrots and raisins.

Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more. Sprinkle with parsley.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g

Source: Light & Easy Diebetes

Cuisine by Betty Marks Brought

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