Cut carrots in matchstick slices or thin rounds.
Place in a saucepan with broth and onion powder. Cook
15 minutes or until tender. Drain, add remaining
ingredients and toss lightly. Food Exchange per
serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal Master
