Recipe: Sweet carrots

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

Ingredients

1/2 cup water

1/4 teaspoon salt

2 cups shredded carrots

1 teaspoon trans-free margarine

Sugar substitute, to taste

1 teaspoon lemon juice

4 tablespoons fresh parsley, chopped

Directions

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.

Nutritional Analysis

(per serving)

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