Herbed Apricots 'n' Carrots Recipe
- 8 medium carrots, sliced
- 9 dried apricots, sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/2 teaspoon fennel seed, crushed
- 1/8 teaspoon ground mustard
- 1. Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted. Yield: 6 servings.
One serving (1/2 cup) equals 114 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.