Carrot Curry Recipe
Ingredients:
1 lb fresh carrots, cut in 1/2 slices
1 1/2 tsp crystakube froctose
1 tsp dijon-style mustard
1 tsp curry powder
2 tsp walnut oil
2 tbsp raisins
2 tbsp chopped fresh parsley
Instructions:
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
Servings: 1
