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Dilled Carrots

Yield 2 servings.
Serve this quick carrot dish with Crabmeat-Stuffed Flounder.

Ingredients

  • 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

Nutrition Information

  • calories 51
  • 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

How to Make It

  1. 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.

  2. Combine carrot, dillweed, and margarine; toss until margarine melts.

Cooking Light Light Cooking for Two