Diabetic Recipe: Sweet and Sour Carrots

Sweet and Sour Carrots

Ingredients:

• 2 cups (1/4-inch thick) carrot slices
• 1/2 cup (1/2-inch thick) celery slices
• 1 (8-ounce) can pineapple tidbits, drained, juice reserved
• 1 tablespoon vinegar
• 2 teaspoons cornstarch
• 1 teaspoon light soy sauce
• 1/8 teaspoon salt
• 2 tablespoons stick butter or margarine
• 1/4 cup sliced green onions
• 1/4 cup Equal® Spoonful*

Procedures:

1. Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
2. Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently.
3. Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal®.

Makes 6 servings.