Sweet and Sour Carrots

A colorful combination of cooked vegetables and fruit in a tangy sweet/sour sauce. This dish is easy to make and has about one-fourth fewer calories than a traditional recipe.

2 cups carrot slices, 1/4 inch in length
1/2 cup celery slices, 1/2 inch in length
1 can (8 ounces) pineapple tidbits (drain and reserve juice)
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal Spoonful*

*May substitute 6 packets Equal sweetener

Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain and set aside.

Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens.

Add butter, drained pineapple and onions. Continue stirring until heated. Add drained carrots and celery and cook about 2 minutes or until heated through. Stir in Equal.

Makes 6 servings

Nutrition information per serving (3/4 cup): 80 calories; 1g protein; 11g carbohydrate; 5g sugar; 4g fat; 2g saturated fat; 10mg cholesterol; 126mg sodium; 2g fiber

Food exchanges: 2 vegetable, 1 fat