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"Sweet" Carrots Categories: vegetables, low fat, side dish 1/2 cup boiling water 1/4 teaspoon salt 2 cups shredded carrots 1 tablespoon diet margarine sugar substitute; to taste 1 teaspoon lemon juice 4 tablespoons parsley Bring water to boil in saucepan. Add salt and carrots. Cover pan and cook until water is evaporated (about 5 minutes). Remove from heat. Add margarine and sugar substitute to taste. Toss with lemon juice and parsley. Serve immediately. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 40; Fat (grams) 1.5; Percent calories from fat 33; Percent polyunsaturated 1; Percent saturated 1; Percent monounsaturated 1; Cholesterol (milligrams) 0; Sodium (milligrams) 187; Protein (grams) 1; Carbohydrate (grams) 6; Fiber (grams) 2. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 2g Total Fat; (32% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 1 vegetable serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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