Title: Carrots with Coconut
Categories: Diabetic Vegetable Side
Yield: 6 Sweet ones
| 1/4 | c | Coconut; flaked |
| 2 | lb | Carrots, cut crosswise into 1/4" slices (about 5 cups) |
| 2 | tb | Margarine or butter |
| 1 | ts | Salt; |
| 1/2 | ts | Ground nutmeg; |
Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1".
Toast in 350F oven until golden brown, 10 to 15 minutes, stirring
occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE
+ 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!!
Brought to you and yours via Nancy O'Brion and her Meal-Master.