ORANGE SPICED CARROTS

2 1/2 cups sliced carrots

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.

Note: I got this recipe from TOH several years ago.

from diabeticenjoyingfood.blogspot.ca