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Carrot curry

Yield: 1 Servings

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;

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

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