Sweet and lemony buttered baby carrots with parsley.
1 pound baby carrots
1/2 cup water
2 tablespoons lemon juice
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
2 tablespoons snipped parsley
- In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or until just tender.
- Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
- Remove from heat. Stir in Equal® sweetener and parsley.
Makes 4 (2/3 cup) servings.
Nutritional Information Per Serving (1/4 of recipe; 2/3 cup): 77 cal., 1 g pro., 12 g carbo., 3 g fat, 0 mg chol., 237 mg sodium.
Food Exchanges: 2 Vegetable, 1 Fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.