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* 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
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.
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%.
Carrot Bran Muffins
1 cup carrots, grated
2/3 cup raisins
1 1/2 cups all-bran cereal
1 1/2 cups whole wheat flour
1/3 cup brown sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons margarine, melted
1 3/4 cups skim milk, with
2 teaspoons lemon juice
2 tablespoons unsweetened applesauce
1 orange, rind of, grated
1. Preheat the oven to 400 degrees F.
2. In a medium bowl, combine the cereal, flour, cinnamon, sugar, baking soda and baking powder.
3. In a large bowl, combine the carrots, raisins, milk, egg, applesauce, margarine and orange rind.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Spoon the mixture into 12 lightly greased muffin tins (do not use paper muffin liners).
6. Bake for about 20 minutes (or until an inserted toothpick comes out clean, or when the tops are firm to the touch).
Servings: 12 muffins
Nutritional information for one serving:
Calories from fat: 28
Total fat: 3.1g
Total carbs: 32.6g
Dietary fiber: 4.9g
WW points: 3
Lemon Glazed Carrots
3 Tbsp butter or margarine
3 Tbsp brown sugar
3 Tbsp lemon juice
1/4 tsp salt
grated lemon peel, optional
Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp.
Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt. Bring to a boil, stirring constantly.
Drain carrots; add butter mixture and toss gently.
Garnish with lemon peel if desired.
1 lb. carrots peeled and cut in small pieces
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil
Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.
Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.
Makes 18 fritters.
Carrot Snack Loaf
1 large carrot, grated
1 cup cornmeal
2 tablespoons vegetable oil
1 tablespoon maple-flavored syrup
3/4 cup very hot water
2 egg whites
2 egg yolks, beaten
1 teaspoon cinnamon
Dash of salt
Beat the egg whites until stiff peaks form. Set aside.
Combine the carrot, cornmeal, oil, water, syrup, salt and cinnamon.
Add egg yolks. Mix well. Fold the egg whites into the mixture.
Pour into a 9x9-inch baking pan that has been generously greased.
Bake at 400 degrees F for 20 to 23 minutes. Cool.
Carrots are a sidekick of pumpkin.
Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Carrots promote colon and lung health.