6 med carrots, thinly sliced
6 Tbsp orange juice
1 1/2 tsp unsalted butter
3/4 tsp ground cinnamon
1/8 tsp freshly ground black pepper
Place carrots and orange juice in a medium saucepan. Cover and cook over medium-low heat 6 minutes, or until carrots are tender-crisp.
Add butter, cinnamon, and pepper. Cook 1 minute, stirring to coat.
Makes 4 servings
Per serving: 62 calories, 1 g protein, 12 g carbohydrate, 2 g fat, 4 mg cholesterol, 3 g fiber, 64 mg sodium
Decadent (yet smart!) desserts
