MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
     Yield: 1 servings

     1 lb Fresh carrots; cut in 1/2"          1 ts Curry powder;
          -slices                             2 ts Walnut oil;
 1 1/2 ts Crystakube froctose;                2 tb Raisins;
     1 ts Dijon-style mustard;                2 tb Chopped fresh parsley;

 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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