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| Orange Glazed Carrots by Cyndie Marrara |
| Ideal slow cooker size: 4-quart. |
| 1 package (32 ounces) baby carrots 3 tablespoons brown sugar or brown sugar substitute to equal 2 tablespoons 1/2 cup orange juice 2 tablespoons margarine 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons cornstarch 1/4 cup water |
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| Combine all ingredients except cornstarch and water in
slow cooker. Cover. Cook on low three to four hours until carrots are
tender-crisp. Put carrots in serving dish and keep warm, reserving cooking juices. Put reserved juices in small saucepan. Bring to boil. Mix cornstarch and water in small bowl until blended. Add to juices. Boil one minute or until thickened, stirring constantly. Pour over carrots and serve. Makes eight servings. |
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| Exchange List Values: Carbohydrate 0.5,
Vegetable 2.0, Fat 0.5 Basic Nutritional Values: Calories 108 (Calories from Fat 29), Total Fat 3 gm (Saturated Fat 0.6 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.3 gm, Cholesterol 0 mg), Sodium 115 mg, Total Carbohydrate 20 gm, Dietary Fiber 4 gm, Sugars 12 gm, Protein 1 gm |
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| Recipe from Fix-It and
Forget-It Diabetic Cookbook (Good Books, 2005) by Phyllis Pellman Good with
the American Diabetes Association. |