Title: Lemon Carrots
Categories: Diabetic Vegetable Side
Yield: 6 Servings

3	c	Carrots; sliced
3/4	c	Water
1/2	c	Salt
1/2	ts	Lemon peel; freshly grated
2	ts	Lemon juice;
1	tb	Parsely; fresh chopped
2	tb	Butter or Margarine;
		Dash of liquid sweetner;

Wash and peel carrots and slice in 1/4" rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70

Source: Sugar Free...That's Me by Judith S. Majors Brought to you and yours by Nancy O'Brion and her Meal-Master

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