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Carrot Curry

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      Title: CARROT CURRY
 Categories: Diabetic, Vegetables, Side dish, Curry
      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
 
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