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1 (16-ounce) package baby carrots
1/4 cup SPLENDA, Granulated
1/2 cup pineapple juice
1 tablespoon molasses
1 pinch ground ginger
2 drops maple flavoring
2 tablespoons flaked coconut
1 tablespoon dried cranberries
1. Preheat oven to 350°F (175°C).
2. Boil some 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
baking dish; set aside.
3. Combine SPLENDA® Granulated Sweetener, 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 flavoring.
Pour mixture over carrots. Sprinkle with 2 tablespoons flaked coconut
and cranberries; toss gently.
4. Bake for 40 minutes, stirring after 20 minutes. Serve immediately.
Makes 6 servings.
Nutritional Info Per Serving:
Calories: 60; Calories from Fat: 10; Total Fat: 1g; Saturated Fat: 1g;
Cholesterol: 0mg; Sodium: 30mg; Total Carbs: 13g; Dietary Fiber: 2g;
Sugars: 10g; Protein: 1g