Ingredients

  • 6 medium carrots (about 3/4 pound), peeled and sliced
  • 1/2 cup homemade chicken broth, or canned reduced-sodium chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons margarine
  • 1 teaspoon grated fresh gingerroot, or 1/4 teaspoon ground ginger


Directions

  1. Combine the carrots and broth in a medium saucepan. Cover and simmer over low heat until almost tender, about 10 minutes.
  2. Add the orange juice, margarine, and ginger; simmer, uncovered, until almost all the liquid is absorbed. Serve hot.

Notes:

4g sugars and 2g dietary fiber.


Recipe Yield: Makes about 2 cups (4 servings)

Nutritional Information Per Serving:

Calories: 52
Fat: 2 grams
Sodium: 72 milligrams
Protein: 1 grams
Carbohydrates: 8 grams

Diabetic Exchanges

1 Vegetable, 1/2 Fat



Book Title: The New Family Cookbook For People with Diabetes