Place carrots and apple juice in medium nonstick skillet. Bring to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until carrots are crisp-tender. Uncover; cook over medium heat until liquid evaporates. Stir in jelly and mustard; cook and stir over medium heat until jelly melts and carrots are glazed. Source: Fast & Healthy Magazine. Posted to MC-Recipe Digest V1 #339 Recipe by: Sue Klapper From: Sherry Zeiss
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 47.5mg||2 %|
|Potassium 27.7mg||1 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.9g|
|Protein 0.2g||0 %|
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Calories per serving: 47
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