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
  
 MMMMM

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