We enjoyed this side dish for dinner tonight-from the American Heart Association's Meals in Minutes Cookbook.
Star Rating: 3 stars
1/2 cup water
1 pound baby carrots, or whole carrots cut into 1/8, inch diagonal slices
3 tbsp. maple syrup or pancake syrup
1 tbsp. acceptable margarine
1/4 tsp. cinnamon
In a large nonstick skillet, bring water to a boil over high heat; add carrots. Reduce heat and simmer, covered, for 8 minutes, or until just tender-crisp. Drain well on paper towels and pat dry. Dry skillet with a paper towel, if necessary. Return carrots to skillet.
Stir remaining ingredients into skillet. Bring to a boil over high heat; cook for 2 to 3 minutes, or until richly glazed, stirring constantly. Serve immediately.
4 servings, 1/2 cup per serving
Per serving: Calories 106, Protein 1 g, Carbohydrates 19 g, Cholesterol 0 mg, Total Fat 3 g, Saturated 1 g, Polyunsaturated 1 g, Monounsaturated 1 g, Fiber 3 g, Sodium 75 mg
2 Weight Watchers points/serving