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Recipe by: sisinnius
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See below ingredients and instructions of the recipe
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 to you
and yours via Nancy O'Brion and her Meal-Master
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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