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Ginger Carrots with Raisins and Lemon
1/2 cup golden raisins 1 plus 3/4 cups hot water 10 oz. carrots (5 medium carrots) 2 tsp finely minced fresh ginger 1 tsp lemon juice 2 tsp lite buttery spread (such as Promise Activ) 2 tsp brown sugar 2 tsp cornstarch or arrowroot 1 tsp grated lemon zest In a medium bowl, combine the raisins and hot water. Let stand for about 15 minutes. Meanwhile, peel and slice the carrots diagonally into 1/2-inch pieces. In a large pot of boiling water, add the carrots, ginger, and lemon juice. Cook the carrots for about 6 to 7 minutes. Drain. Drain the raisins, reserving 3/4 cup liquid, and set aside. In a skillet, melt the buttery spread over medium heat. Add the brown sugar and cook 30 seconds. Mix together the reserved raisin water and cornstarch. Add to the butter/brown sugar mixture. Cook for about 1 minute until thickened. Add the raisins and carrots and cook for 1 minute. Add the lemon zest and serve.
35 calories 0 grams fat 0 mg cholesterol 20 mg sodium 8 grams carbohydrate 1 gram fiber 6 grams sugar o grams protein
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