Frank's Recipes! Low Fat Curried Carrots and Raisins

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Low Fat Curried Carrots and Raisins

Makes 6 servings

1 1/4 pounds carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch pieces
1 tablespoon granulated sugar replacement, or 1 packet
1/2 teaspoon Tabasco pepper sauce
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons curry powder
1 1/2 teaspoons brown sugar substitute
1/3 cup dark raisins

In a medium to large saucepan fitted with a vegetable steamer, pour in 1-inch water; bring to a boil. Place the carrots in the steamer, cover the saucepan, and steam for 10 minutes, or until fork-tender. Remove from heat, uncover and set aside. In a medium bowl, combine sugar substitute, Tabasco pepper sauce, lemon juice, mustard and curry powder. In large skillet over medium heat, heat broth or water. Add the carrots and sauté, stirring often for two minutes. Add the brown sugar substitute and raisins. Sauté for two minutes, stirring constantly. Stir in the curry mixture, stirring constantly, for two or three minutes, or until carrots are well glazed. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 49 - Calories from Fat 3
Percent Total Calories From: Fat 6%, Protein 9%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 26634 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units