• 1-1/2 lbs. carrots, peeled and cut into 1/4 inch slices
• 1/2 cup unsweetened pineapple chunks, drained and juice reserved
• 2 tsp. unsalted butter
• 2 tsp. lemon juice
• 2 tsp. cornstarch

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6-7 minutes, or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired.

Per serving: calories 93, fat 2.2g, 20% calories from fat, cholesterol 5mg, protein 2.1g, carbohydrates 17.9g, fiber 6.2g, sugar 9.9g, sodium 101mg, diet points 1.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.2, Bread: 0.1, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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