Email to Buny      

Carrots: Baby Carrots with Curry Sauce

Source of Recipe

Cooking Light, Jan/Feb 1995, page 108


List of Ingredients

1/2 pound baby carrots -- (4-inch)
2 tablespoons reduced-calorie mayonnaise
1 tablespoon nonfat sour cream
1/2 teaspoon curry powder
1/2 teaspoon skim milk
1/2 teaspoon fresh lemon juice
1/2 teaspoon honey


Recipe

Steam carrots, covered, 7 minutes or until crisp-tender; drain. Combine mayonnaise and next 5 ingredients in a saucepan; place over medium-low heat until hot, stirring occasionally. Yield: 2 servings.