Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Daffodil Carrots




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 6 (3/4 cup)





List of Ingredients



• 1/2 cup unsweetened orange juice
  
• 3 tablespoons orange marmalade spreadable fruit
  
• 1 1/2 teaspoons dried parsley flakes
  
• 1 teaspoon dried onion flakes
  
• 3 (16-ounce) cans sliced carrots, rinsed and drained
  






Instructions



1. In a large skillet sprayed with butter-flavored cooking spray, combine orange juice, spreadable fruit, parsley flakes, and onion flakes. Bring mixture to a boil, stirring often. Add carrots. Mix well to combine. Lower heat, cover, and simmer for 10 minutes, stirring occasionally.
   






Final Comments


Each Serving Equals:
HE: 2 Vegetable, 1 Fruit
*************************************************************
84 Calories, 0 gm Fat, 1 gm Protein, 20 gm Carbohydrate, 96 mg Sodium, 61 mg Calcium, 4 gm Fiber
*************************************************************
Diabetic: 2 Vegetable, 1/2 Fruit

"Healthy Exchanges Food Newsletter, March 1999 pg 11."