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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip