Carrot curry

 
                                CARROT CURRY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diabetic                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh carrots -- cut in 1/2"
                         -slices
    1 1/2   ts           Crystakube froctose
    1       t            Dijon-style mustard
    1       t            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
  
 
 
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