World Famous Recipes

Sweet Carrots - 6g Carbs, 1g Fiber

From The Mayo Clinic
Dietitian’s tip: Carrots — an excellent source of beta
carotene — keep well for up to two weeks if they’re
refrigerated, unwashed and in plastic bags. If you bought
them with their green tops still attached, trim off the
greens before storing or else they’ll deplete moisture
from the roots.
Healthy carb = whole fruits & vegetables, at least
50% whole grains and no more than 1 tsp of sugar per serving
Low fat = no more than 3 g of fat per serving
Serves: 4

1/2 cup water
1/4 tsp salt
2 cups shredded carrots
1 tsp trans-free margarine
Sugar substitute, to taste
1 tsp lemon juice
4 Tbsp fresh parsley, chopped

In a small saucepan, bring the water to a boil. Add the salt
and shredded carrots. Cover and cook until water is evaporated,
about 5 minutes. Remove carrots from the heat. Stir in the
margarine, sugar substitute, lemon juice and parsley.
Serve immediately.

Serving size: 1/2 cup
Nutritional per Serving:
40 Calories, 0mg Cholesterol, 1g Protein, 167mg Sodium,
6g Carbs, 1g Fiber, 1.5g Total fat, 251mg Potassium,
Trace Saturated fat, 21mg Calcium, 0.5g Monounsaturated fat

Mayo Clinic Healthy Weight Pyramid Servings:
1 Vegetables

Diabetes Meal Plan Exchanges:
1 Nonstarchy vegetables

Dash Eating Plan Servings:
1 Vegetables