Cook the carrots in boiling water, until just tender, about 20 minutes. Drain. Mix the sugar, cornstarch, ginger, and salt. add the juice. Cook over low heat, stirring until thick and bubbly. Boil 1 minute, then stir in the margarine. Toss with the carrots. Per serving: 111 Calories; 6g Fat (46% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 232mg Sodium Food Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 102 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 132.4mg||5 %|
|Potassium 39.2mg||1 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 11.5g|
|Protein 0.2g||0 %|
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Calories per serving: 146
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