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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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No need for sticky brown sugar and high-fat butter - let the natural, sweet taste of the carrots shine through. Adapted from the American Diabetes Association. Potassium 299 mg per serving. baby carrots, lemon juice, butter or low-calorie margarine, apple juice concentrate, chicken broth, cinnamon, cornstarch or arrowroot powder, water cvt Ingredients:
1 2/5 lb (about 1 1/2 bags) baby carrots |
1 tbsp lemon juice |
1 tbsp butter or low-calorie margarine |
1/8 can (1 1/2 tbsp) apple juice concentrate |
2/3 cup (low-fat, low-sodium) chicken broth |
1 tsp cinnamon |
2 tsp cornstarch or arrowroot powder |
1 tsp water |
Directions:
1. In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. (Or microwave tightly covered with a small amount of water to desired doneness.) Drain.
2. Sprinkle with lemon juice.
3. Melt the margarine in a medium skillet over medium heat.
4. Add the apple juice concentrate and cook until it melts.
5. Add the broth and cinnamon and bring to a boil.
6. Mix together the cornstarch or arrowroot powder with the water.
7. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.
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