Tabasco Curried Carrots and Raisins - 2 pts; 19g Carbohydrate; 3g Dietary Fiber

Tabasco Curried Carrots and Raisins - 2 pts; 19g Carbohydrate; 3g Dietary Fiber

Categories : LowCal (Less than 300 calories LowerCarbs
LowFat (Less than 30%) Veggie WW
Amount Measure Ingredient -- Preparation Method
1 1/4 pounds carrots -- peeled, halved lengthwise and sliced diagonally into 1/2-inch pieces
1 tablespoon honey
1/2 teaspoon Original TABASCO® brand Pepper Sauce
1 1/2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons unsalted butter -- or margarine
1 1/2 teaspoons brown sugar
1/3 cup dark raisins

In a medium to large saucepan fitted with a vegetable steamer, pour in 1 inch of water and bring to a boil. Place carrots in steamer, cover pan, and steam 10 minutes or until carrots are fork-tender. Remove from heat, uncover, and set aside. In a medium bowl, combine honey, TABASCO® Sauce, lemon juice, mustard, and curry powder. Heat oil and butter in a large skillet over medium heat until melted. Add carrots and sauté 2 minutes, stirring often. Add brown sugar and raisins. Sauté 2 minutes, stirring constantly. Stir in honey mixture; cook and stir 2 to 3 minutes or until carrots are well glazed. Serve immediately. Makes 6 servings.

Per Serving (excluding unknown items): 105 Calories; 4g Fat (28.1% calories from fat); 1g Protein; 19g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.