The original Silly Carrots recipe was a "My Best Recipe" winner in the LA Times newspaper in 1981. This is a newer diabetic-friendly version. This recipe is from Marlene Koch who writes recipes using Splenda. Bonus: 1 serving (a generous 1/2 cup) of this recipe gives you a 420% of the RDA for vitamin A!
6 cups (2 lb) carrots, peeled and sliced
1 can (10-oz) Campbell's Healthy Selections Tomato Soup
2/3 cup Splenda Granular
2/3 cup vinegar
2 tbsp canola oil
1 1/2 tsp prepared mustard
1 medium onion, diced
1 medium green bell pepper, diced
1/2 cup celery, chopped
1/8 tsp salt
In a medium saucepan, cook the carrots in boiling water just until tender (about 10 minutes); drain and set aside.
In the same saucepan, combine the remaining ingredients; cook over medium heat until boiling. Reduce heat and simmer 10 minutes. Pour mixture over the drained carrots.
Delicious served hot or refrigerated until cold.
1 can (10-oz) Campbell's Healthy Selections Tomato Soup
2/3 cup Splenda Granular
2/3 cup vinegar
2 tbsp canola oil
1 1/2 tsp prepared mustard
1 medium onion, diced
1 medium green bell pepper, diced
1/2 cup celery, chopped
1/8 tsp salt
In a medium saucepan, cook the carrots in boiling water just until tender (about 10 minutes); drain and set aside.
In the same saucepan, combine the remaining ingredients; cook over medium heat until boiling. Reduce heat and simmer 10 minutes. Pour mixture over the drained carrots.
Delicious served hot or refrigerated until cold.
clipart
Note: This is a file photo. I did not take a picture of this recipe.
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