1/4 cup fresh squeezed orange juice
1/4 cup water
1 lb carrots, peeled, sliced
2 tbsp butter, melted
2 to 3 tbsp Splenda Granular
1 tsp minced fresh dill
Salt to taste (BEST TO OMIT)
Freshly ground black pepper to taste
Place carrots, juice, and water in a saucepan; simmer, covered, until carrots are tender and liquid is absorbed. This should take about 15 minutes.
In a small bowl, combine the butter, Splenda, and dill. Pour mixture over the carrots and toss to coat. Season with salt and pepper.
Yield: 6 servings
Per 1/2 cup serving: 60 calories, 9 g carbs, 1 g protein
2 tbsp butter, melted
2 to 3 tbsp Splenda Granular
1 tsp minced fresh dill
Salt to taste (BEST TO OMIT)
Freshly ground black pepper to taste
Place carrots, juice, and water in a saucepan; simmer, covered, until carrots are tender and liquid is absorbed. This should take about 15 minutes.
In a small bowl, combine the butter, Splenda, and dill. Pour mixture over the carrots and toss to coat. Season with salt and pepper.
Yield: 6 servings
Per 1/2 cup serving: 60 calories, 9 g carbs, 1 g protein
FILE PHOTO
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