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This colorful and sweet side dish is perfect to accompany chicken or pork.

1 (16-ounce) package baby carrots
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup pineapple juice
1 tablespoon molasses
1 pinch ground ginger
2 drops maple flavoring
2 tablespoons flaked coconut
1 tablespoon dried cranberries

1. Preheat oven to 350°F (175°C).
2. Boil some water in a saucepan over high heat. Add carrots and cook 10 to 15 minutes or until crisp tender; drain. Place in a shallow 1 1/2-quart baking dish; set aside.
3. Combine SPLENDA® Granulated Sweetener, pineapple juice, and molasses in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in ginger and maple flavoring. Pour mixture over carrots. Sprinkle with 2 tablespoons flaked coconut and cranberries; toss gently.
4. Bake for 40 minutes, stirring after 20 minutes. Serve immediately.

Makes 6 servings.

Note: This recipe has not been tested by the SPLENDA® Test Kitchens.

Nutrients Per Serving: Calories: 60; Calories from Fat: 10; Total Fat: 1g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 30mg; Total Carbs: 13g; Dietary Fiber: 2g; Sugars: 10g; Protein: 1g

Exchanges Per Serving: 1 Starch

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.