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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 4 servings |
||
| Calories 97 | ||
| Calories from Fat 23 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 227mg | 9% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 18.2g | 6% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 9.3g | ||
| Protein 1.4g | 2% | |
Pineapple-glazed Carrots
By: Kree
May 23, 2005
This is another recipe from Lean and Luscious and Meatless that I want to try ASAP. It looks like it would be sweet and spicy. It also has only 100 calories and 3 g fat per serving.
SERVES 4
Ingredients
- 2 teaspoons vegetable oil
- 4 cups carrots, cut into matchstick-size pieces
- 2/3 cup pineapple juice
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon reduced sodium soy sauce (can also use regular)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground allspice
Directions
1
Heat oil in a large nonstick skillet over med-high heat. Add carrots. Cook, stirring frequently, 8 to 10 minutes, until carrots are tender-crisp and start to brown.2
While carrots are cooking, combine remaining ingredients in a small bowl. Stir to dissolve cornstarch. Add to cooked carrots. Cook, stirring constantly, 1 minute, or until sauce is thick and carrots are coated.
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- Course > Side Dishes
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: cfletcher
On Aug 29, 2005
I made this on the weekend but didn't like the flavour of the spices. If I make it again I will omit the spices but keep the pineapple juice....but everyone else seemed to enjoy it.
From: LonghornMama
On Sep 2, 2005
Simple to make and unusual flavor. I like the idea of pineapple juice as sweetener. The soy spice combination was unusual and may not appeal to everyone. DH and the kids turned their noses up but I thought it was OK. Next time I'll probably omit either the spices or the soy sauce. I have this cookbook and several others by the authors which are great especially for low-fat heart-healthy cooking. Thanks, Kree, for sharing the recipe!
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