Pineapple Glazed Carrots

Yield: 4 servings

1 1/2 lbs carrots -- peeled and cut into 1/4 inch slices

1/2 cup unsweetened pineapple chunks -- drained and juice reserved

2 tsp unsalted butter

2 tsp lemon juice

2 tsp cornstarch

Place carrots in a steamer basket over boiling water. Cover and steam 6-7 minutes or until almost tender. Drain carrots and return to saucepan.

Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired

PER SERVING: 109 Calories, 2.3 g Fat, 6.2 g Fiber

Top

Sweet-Orange Roasted Baby Carrots

Yield: 4 servings; 1 point per serving

1 pound baby carrots

1 tsp orange zest, freshly grated

1/2 cup orange juice, fresh

2 tsp canola oil

1/4 tsp table salt

1/8 tsp ground cinnamon

Preheat oven to 400°F. Toss all ingredients together in a 13 X 9-inch baking pan until well-coated. Cover with foil and bake, shaking pan once to toss, until carrots are crisp-tender, about 30 to 35 minutes.

Uncover pan and roast until carrots are tender and most of the liquid has evaporated, about 8 to 10 minutes more. Yields about 3/4 cup per serving.

Top

Caramel Apples and Carrots

Yield: 8 servings; 3 points per serving

3 c. apples, peeled and sliced

1-1/2 c. baby carrots, peeled

½ c. water

1/8 t. salt

2 t. margarine

½ c. firmly packed brown sugar

½ t. cinnamon

1/3 c. dried tart cherries

Place apples, carrots, water, and salt in large saucepan. Cover and cook over medium heat until mixture starts to boil. Reduce heat and simmer 3 minutes; drain.

Add remaining ingredients, tossing gently to combine. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed.

137 calories 1.5 g. fiber 1.5 g. fat

Top

Carrot-Orange Salad

Yield: 4 servings; 1 point per serving

3 large carrots -- peeled and grated (about 4 cups)

2 navel oranges -- (or blood oranges)

2 Tablespoons fresh lemon juice

1 Tablespoon honey

1/2 tsp cinnamon -- or to taste

Place grated carrots in a bowl large enough to hold the completed salad and set aside.

Slice off the ends of the oranges, place each one, cut side down, on the working surface, and slice down the curved sides with broad strokes all the way around, positioning the knife just deep enough to remove peel and all of the white pith. Holding each peeled orange over the serving bowl, slip a paring knife between the membrane and one of the sides of each orange section, cut toward the center of the orange, and then cut back out the other side with a motion resembling a V. The orange section will fall into the bowl. Repeat this process around the entire orange and then squeeze the juice from the membrane into the bowl.

Combine the lemon juice, honey and cinnamon in a small bowl and pour over the carrot-orange mixture.

Before serving, allow the salad to sit at least 10 minutes so that the flavor will mingle

Source: "Moosewood Restaurant Lowfat Favorites"

Top