Tropical Carrots

By Melzie

Ingredients

• 1 3/4 cups diagonally sliced carrots
• 1 (8 oz) can pineapple tidbits in juice, undrained
• 2 tsp cornstarch
• 1/4 tsp ground ginger

Preparation

Step 1

Place carrots in saucepan. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until crisp-tender; drain.

Combine pineapple with juice, cornstarch, and ginger in a medium saucepan; bring to a boil. Reduce heat to low, and cook, stirring constantly, until thickened. Add carrot, and cook 1 minute or until thoroughly heated, stirring occasionally.

1/2 cup serving: 52 calories
0.9 protein
12.6 carbs
2.4 fiber
0 chol
24 sodium