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  Carrot Curry
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
1 lb Fresh carrots, cut in 1/2" slices
1 1/2 tsp Crystakube froctose
1 tsp Dijon-style mustard
1 tsp Curry powder
2 tsp Walnut oil
2 tbsp Raisins
2 tbsp 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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