09-23-2004, 12:57 PM
Prep: 10 min, Cook: 15 min. [ul] [li]1 lb. carrots, peeled and cut into 1/2 inch slices [li]1 Tbs. homestyle apricot spread [li]1-1/2 tsp. lemon juice [li]3/4 tsp. Dijon mustard [li]1 tsp. curry powder [li]1 tsp. unsalted butter [li]2 tsp. vegetable oil [li]1-1/2 tsp. brown sugar [li]1/4 cup raisins[/li][/ul]
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.
Per serving: calories 126, fat 3.6g, 24% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 23.8g, fiber 4.5g, sugar 15.6g, sodium 90mg, diet points 2.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.2, Very lean meat protein: 0.0
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Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.
Per serving: calories 126, fat 3.6g, 24% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 23.8g, fiber 4.5g, sugar 15.6g, sodium 90mg, diet points 2.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.2, Very lean meat protein: 0.0
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