1/2 lb Carrots;
1/2 lb Zucchini;
1 tb Betty's Butter
2 tb Fresh Lemon Juice;
Salt and pepper to taste;
1 tb Poppy seeds;
Cut carrots and zucchini into 1/8" thick julienne
strips. Place a steamer basket over boiling water and
cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm. Steam zucchini,
covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into
vegetables. Sprinkle with poppy seeds and serve. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;
Source: Lightly and Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O'Brion and
her Meal-Master
