Recipe for cooking sweet and sour carrots

Low-Fat and Low-Calorie Recipes :: Side Dishes

Sweet and Sour Carrots

26% calorie reduction from traditional recipe

2 C. carrot slices, 1/4 in. in length
1/2 C. celery slices, 1/2 in. in length
1 can (8 oz.) pineapple tidbits (drain and reserve juice)
1 Tbsp. vinegar
2 tsp. cornstarch
1 tsp. light soy sauce
1/8 tsp. salt
2 Tbsp. stick butter or butter replacement
1/4 C. sliced green onions
1/4 C. Sugar replacement

*May substitute 6 packets Sugar replacement

Cook carrots and celery in med. saucepan in sm. amount of water about 8 min. or until tender. Drain and set aside.

Add enough water to reserved pineapple juice to make 1/2 C. liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in med. saucepan until liquid thickens.

Add butter, drained pineapple and onions. Continue stirring until heated. Add drained carrots and celery and cook about 2 min. or until heated through. Stir in Sugar replacement.

Makes approximately 6 servings

Nutrition information per servings (3/4 C.): 80 cal.; 1g protein; 11g carbohydrate; 5g sugar; 4g fat; 2g saturated fat; 10mg cholesterol; 126mg sodium; 2g fiber

Food exchanges: 2 vegetable, 1 fat