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Lemon carrots

Yield: 6 servings

Ingredients:

• 3 c Carrots; sliced 2 ts Lemon juice;
• 3/4 c Water 1 tb Parsely; fresh chopped
• 1/2 c Salt 2 tb Butter or Margarine;
• 1/2 ts Lemon peel; freshly grated Dash of liquid sweetner;

Instructions:

Wash and peel carrots and slice in 1/4" rounds. Bring water to boil in saucepan add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70 Source: Sugar Free...That's Me by Judith S. Majors Brought to you and yours by Nancy O'Brion and her Meal-Master

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