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Lemon Carrots

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Yield: 6 servings

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;

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...Thats Me by Judith S. Majors
Brought to you and yours by Nancy OBrion and her Meal-Master

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Comments

Lemon Carrots<br /> Yield: 6 servings<br /> <br /> 3 c Carrots; sliced 2 ts Lemon juice;<br /> 3/4 c Water 1 tb Parsely; fresh chopped<br /> 1/2 c Salt 2 tb Butter or Margarine;<br /> 1/2 ts Lemon peel; freshly grated Dash of liquid sweetner;<br /> <br /> Wash and peel carrots and slice in 1/4 rounds. Bring water to boil<br /> in saucepan, add carrots and salt. Cook until tender (10 to 15<br /> minutes) covered. Drain. In saucepan add remaining INGREDIENTS until<br /> butter is melted. Toss like a salad to coat all carrots. Serve hot.<br /> Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;<br /> CAL: 70<br /> <br /> Source: Sugar Free...Thats Me by Judith S. Majors<br /> Brought to you and yours by Nancy OBrion and her Meal-Master<br /> <br />
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