1 lb Baby carrots, peel, trim
1 package Butter Buds® (Dry), or 1 tablespoon Butter Buds Sprinkles
1/4 cup Hot water
1/4 cup Orange juice
1/2 tsp Balsamic vinegar
1 tbsp Snipped fresh dill
1 tsp Grated orange peel
Salt and freshly ground pepper, to taste
|
|
1. Cook carrots in steamer basket over simmering water in covered saucepan until tender, about 10 minutes.
2. In a medium skillet, stir together Butter Buds, water, orange juice and vinegar. Cook over medium heat 1 minute. Add hot carrots, dill and orange peel; toss well. Season with salt and pepper to taste and cook 1 minute, stirring, until carrots are glazed with sauce. Makes 4 servings.
3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate. Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice mixture. Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples. Drizzle with 1/2 of the remaining apple juice mixture. Top with remaining sweet potatoes and remaining apple juice mixture. Cover dish with aluminum foil.
4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place serving platter over pie plate; carefully invert. Cut into wedges to serve. Makes 8 servings.
Per Serving (3/4 cup) using Butter Buds Mix: 68 calories, 1 g protein, 17 g carbohydrate, 0 g fat, 0 mg cholesterol, 209 mg sodium
Per Serving (3/4 cup) using Butter Buds Sprinkles: 60 calories, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol, 120 mg sodium
Diabetic Exchanges: 1/2 fruit exchange, 1 vegetable exchange Posted to Digest eat-lf.v097.n297 by Reggie Dwork <reggie@reggie.com> on Nov 23, 1997
|
|
