Serve this quick carrot dish with Crabmeat-Stuffed Flounder.
Caloriesfromfat 18 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 10 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 200 mg
Calcium 0.0 mg
1/3 cup canned low-sodium chicken broth, undiluted
1/4 teaspoon sugar
1/8 teaspoon salt
3 medium carrots (about 1/2 pound), scraped and cut into very thin strips
1 teaspoon chopped fresh dillweed
1/2 teaspoon reduced-calorie margarine
Combine first 3 ingredients in a small saucepan; bring to a boil. Add carrot; cover and cook over medium heat 8 minutes or until tender. Drain.
Combine carrot, dillweed, and margarine; toss until margarine melts.