Recipes

Ingredients:

• 8 cups thinly sliced carrots
• 4 tablespoons bottled light raspberry or cranberry vinaigrette dressing (like Newman's Own Light Raspberry & Walnut)
• 1/2 cup canned whole cranberry sauce (or try a cran-raspberry or cran-orange sauce)
• 1/4 cup chopped toasted pecans

Preparation:

1. Add carrots, light dressing and cranberry sauce to a medium-large nonstick saucepan and bring to a boil.
2. Reduce heat to medium-low and cover pan. Simmer 8-10 minutes or until carrots are tender, stirring occasionally.
3. Spoon into serving bowl and sprinkle pecans over the top.

Yield:
8-10 servings

Nutritional Information:
Per serving: 89 calories, 1.5 g protein, 16.5 g carbohydrate, 3.7 g fat, 0.1 g saturated fat, 0 mg cholesterol, 3.5 g fiber, 60 mg sodium. Calories from fat: 37%.

SOURCE: © 2005 Elaine Magee

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