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Sweet Glazed Carrots
1, 16 oz (454 g) package baby carrots
1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 cup (125 mL) pineapple juice
1 tbsp (15 mL) molasses
1 pinch ground ginger
2 drops maple flavouring
2 tbsp (30 mL) flaked coconut
1 tbsp (15 mL) dried cranberries
Preheat oven to 350 °F (180 °C).
Boil 1 quart (1 L) of water in a saucepan over high heat. Add carrots and cook 10 to 15 minutes or until crisp tender; drain. Place in a shallow 1 1/2-quart (1.4 L) baking dish; set aside.
Combine SPLENDA® Granulated, pineapple juice, and molasses in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in ginger and maple flavouring. Pour mixture over carrots. Sprinkle with 2 tbsp (30 mL) flaked coconut and cranberries; toss gently.
Bake for 40 minutes, stirring after 20 minutes. Serve immediately.
Amount per Serving:
Serving Size: 1/2 cup (250 mL) /1/6 of recipe
Total Calories: 70
Calories from Fat: 10
Total Fat: 1 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 30 mg
Total Carbohydrates: 14 g
Fibre: 2 g
Sugars: 11 g
Protein: 1 g