Guest guest Posted June 6, 2002 Report Share Posted June 6, 2002 xposted Elf, MC, Veg * Exported from MasterCook * Candied Carrots Recipe By :Taste of Home's Light & Tasty magazine, June/July 2002 Serving Size : 6 Preparation Time :0:00 Categories : Carrots Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced carrots 3 tablespoons reduced-calorie maple-flavored syrup -- ( " pancake syrup " ) 1 tablespoon lemon juice 2 teaspoons minced fresh parsley 1 teaspoon butter -- or stick margarine 1/2 teaspoon salt 1 dash pepper In a saucepan, place 1 inch of water and carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender. Drain. Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated. Yield 6 servings. Nutritional Analysis (according to magazine): One serving (3/4 cup) equals 66 calories, 1 g fat (trace sat fat), 2 mg cholesterol, 286 mg sodium, 15 g carbohydrates, 3 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable. Typed for you by Brenda Adams <brendaadams Source: " Taste of Home's Light & Tasty magazine, Vol. 2, No. 3 June/July 2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 1g Fat (12.3% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : " It's great to find a recipe like this one that my entire family enjoys, whether they are watching their calories or not " , says contributor Ruby Williams, Bogalusa, Louisiana. Quote Link to comment Share on other sites More sharing options...
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