1/2 tbsp Splenda Brown Sugar Blend
1 1/2 tsp cornstarch
1/2 cup orange juice
1/8 heaping tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cinnamon
Finely chopped fresh parsley for garnish, optional
Place carrots in a saucepan and add enough water to make 1-inch; bring to a boil. Reduce heat and simmer 7 to 9 minutes until carrots are crisp tender. Drain carrots and set aside; keep warm.
In the same pan you cooked the carrots in, combine the Splenda, cornstarch, orange juice, ginger, nutmeg, and cinnamon; stir until smooth. Bring to a boil and boil while stirring for 1 minute.
Return carrots to the pan and cook, stirring, over low heat until heated through.
Sprinkle with parsley if desired before serving.
Yield: 4 to 5 servings.