Diabetic Carrot Recipes

These diabetic carrot recipes are sweet and full of flavor! The health benefits of eating our carrots are numerous. So, throw some flavor on it and sprinkle some sweetness... and eat your carrots please!

Carrot and Zucchini Julienne Recipe

1/2 lb Zucchini

1 tbsp Betty's Butter

2 tbsp Fresh Lemon Juice

Salt and pepper to taste

1 tbsp Poppy seeds Recipe Instructions: 1. Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, untilcrisp-tender 3 minutes. Remove to a bowl and keep warm.

2. Steamzucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir intovegetables. Sprinkle with poppy seeds and serve. Food

Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master Servings: 4

Carrots Devine Recipe

2 tsp Lemon juice

1 2/3 Sticks Butter or margarine

1/4 cup Crisco

1/2 cup Dark brown sugar or sub, or brown sugar sub....

1 Egg or egg replacement

1 cup Flour

1 tsp Baking powder

1 tsp Baking soda Recipe Instructions: 1. Preheat oven to 350. Boil carrots until soft enough to mash. Drain and mash and sprinkle with lemon juice.

2. Cream to together margarine, Crisco, brown sugar and egg. Add flourbaking powder and baking soda. Mix well. Add mashed carrots, blending well. Pour into slightly greased mold, souffle (2 qt) or 8 1/2" X 4 1/2" loaf pan. Bake for 50-60 minutes. Unmold and servewhen warm. Can be frozen and reheated in foil.

Serves 6. Food Exchange per serving....1 vegetable exchanges + 1 starch/bread exchange + 1 fat exchange? Vegetables Magic by Sheilah Kaufman Brought to you and yours via Nancy O'Brion and her Meal-Master

Servings: 6

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