Lemon Baby Carrots - cooking recipe

Ingredients

1 lb. fresh baby carrots with tops
2 tsp. lemon juice
2 tsp. reduced calorie margarine, melted
1 tsp. sugar
dash of ground white pepper

Preparation

Scrape and trim baby carrots, leaving 1/2-inch of green tops, if desired.
Arrange carrots in a vegetable steamer over boiling water.
Cover and steam 10 minutes or until crisp-tender. Transfer
carrots
to serving bowl.
Combine lemon juice and remaining ingredients;
stir well.\tPour over carrots and toss gently.
Yield:
4\tservings.
(42\tcalories and 28% fat per serving.)