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Baby Carrots with Curry Sauce

Cooking Light, Jan/Feb 1995





List of Ingredients



• 1/2 pound (4-inch) baby carrots
  
• 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
  






Instructions



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