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Baby Carrots With Curry Sauce Recipe

"Curry gives bold flavor to sweet baby carrots in this quick-and-easy side dish," notes Margaret Haugh Heilman of Houston, Texas.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Baby Carrots With Curry Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 package (16 ounces) baby carrots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon lemon juice
1 teaspoon fat-free milk
1 teaspoon honey
1/2 to 1 teaspoon curry powder
1/4 teaspoon salt

Directions

Place carrots in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 12-14 minutes or until crisp-tender.
Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 110 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 313 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Baby Carrots With Curry Sauce in Light & Tasty October/November 2002, p22