Apple-Glazed Carrots

Submitted by christinavt

Makes 6 servings

No need for sticky brown sugar and high-fat butter -- let the natural, sweet taste of the carrots shine through. Adapted from the American Diabetes Association. Potassium 299 mg per serving. baby carrots, lemon juice, butter or low-calorie margarine, apple juice concentrate, chicken broth, cinnamon, cornstarch or arrowroot powder, water cvt

Ingredients

1 2/5	lb (about 1 1/2 bags) baby carrots
1	tbsp lemon juice
1	tbsp butter or low-calorie margarine
1/8	can (1 1/2 Tbsp) apple juice concentrate
2/3	cup (low-fat, low-sodium) chicken broth (105273)
1	tsp cinnamon
2	tsp cornstarch or arrowroot powder
1	tsp water

Directions

In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. (Or microwave tightly covered with a small amount of water to desired doneness.) Drain.
Sprinkle with lemon juice.
Melt the margarine in a medium skillet over medium heat.
Add the apple juice concentrate and cook until it melts.
Add the broth and cinnamon and bring to a boil.
Mix together the cornstarch or arrowroot powder with the water.
Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.