Polynesian Carrots

Recipe By :JoAnna M. Lund with Barbara Alpert

2 Points per serving

1 cup crushed pineapple packed in fruit juice -- (one 8-ounce can) drained, and

1/4 cup liquid reserved

1/2 cup water

1/2 teaspoon apple pie spice

3 cups shredded carrots

1/4 cup raisins

2 tablespoons chopped pecans -- (1/2 ounce)

1. In a large skillet, combine pineapple juice, water, and apple pie spice. Add carrots. Mix well to combine. Cover. Cook over medium heat, stirring occasionally until tender, about 8 to 10 minutes. Stir in raisins, pineapple, and pecans. Lower heat. Continue cooking until mixture is heated through, about 5 minutes, stirring often.

Yield: "3 cups"

Serves 4 (3/4 cup each).

Flo's Notes: I only used 1/4 cup water because I don't like a lot of extra moisture in my veggies, and 1/2 cup seemed like a lot. Also, I did not cover the carrots to cook them, for the same reason. I cooked them uncovered to evaporate any excess water or juice. They cooked up nicely and were not swimming in moisture when served.

According to the cookbook: Per serving: 130 Cal, 2g Fat, 2g Pro, 26g Carb, 31mg Sod, 3g Fib

Healthy Exchanges: 1 1/2 Vegetable, 1 Fruit, 1/2 Fat

Diabetic Exchanges: 1 Vegetable, 1 Fruit, 1/2 Fat

Source: "Cooking Healthy with a Man in Mind Cookbook, page 151" Copyright: "Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"

NOTES : Submitted by Flo