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Cut carrots in matchstick slices or thin rounds. Place in a saucepan with broth and onion powder. Cook 15 minutes or until tender. Drain, add remaining ingredients and toss lightly. Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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LinSu 4 years agoExcellent in that there is no sugar; the sweetness comes from the carrots. The lemon juice flavor was stronger than the ginger flavor; next time I make this, I'll cut the lemon juice in half.