Sweet and Sour Carrots
A colorful combination of cooked vegetables and fruit in a tangy sweet/sour sauce. This dish is easy to make and has about one-fourth fewer calories than a traditional recipe.
2 cups (1/4-inch thick) carrot slices
1/2 cup (1/2-inch thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal® Spoonful*
- Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
- Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently.
- Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal®.
Makes 6 servings.
*May substitute 6 packets Equal sweetener.
Nutritional Information Per Serving (1/6 of recipe): calories 80, protein 1 g, carbohydrate 11 g, fat 4 g, cholesterol 0 mg, sodium 170 mg.
Food Exchanges: 2 Vegetable, 1 Fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.