Cook carrot juice, carrots, maple syrup and salt in saucepan over medium heat until carrots are soft and tender, about 20 minutes. Add whipping cream and lemon juice and stir well to blend. Strain through mesh strainer. Yields 1 cup. Each tablespoon: 45 calories; 169 mg sodium; 5 mg cholesterol; 2 grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber Comments: This sauce is best served cold or at room temperature. You might want to garnish the sauce with crunchy toasted coconut, currants rolled in spicy sugar (sugar mixed with nutmeg, cinnamon and allspice) or bits of crystallized ginger. Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 69 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.1mg||8 %|
|Sodium 77mg||3 %|
|Potassium 743.4mg||20 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 28.6g|
|Protein 2.7g||4 %|
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Calories per serving: 193
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