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Sweet and Sour Carrots
26% calorie reduction
from traditional recipe |
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| 6 servings |
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2 cups 1/4-inch thick carrot slices
1/2 cup 1/2-inch thick celery slices
1 can (8 ounces) 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*
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*May substitute 6 packets Equal sweetener |
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| calories |
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80 |
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| protein |
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1 g |
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| carbohydrate |
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11 g |
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| fat |
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4 g |
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| cholesterol |
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0 mg |
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| sodium |
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170 mg |
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| food exchanges |
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| 2 Vegetable, 1 Fat |
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- 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®.
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Keep 4 oz. Equal Spoonful on hand for use in recipes. Because Equal Spoonful measures cup for cup like sugar, no conversion is needed. |
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| Merisant Copyright 2003 Privacy Policy | Legal Statement |
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