LEMON CARROTS

      Title: LEMON CARROTS
  Categories: Diabetic, Vegetables, Side dish
       Yield: 6 Servings
  
       3 c  Carrots; sliced
     3/4 c  Water
     1/2 c  Salt
     1/2 ts Lemon peel; freshly grated
       2 ts Lemon juice;
       1 tb Parsely; fresh chopped
       2 tb Butter or Margarine;
            Dash of liquid sweetner;
  
   Wash and peel carrots and slice in 1/4" rounds.  Bring water to boil
   in saucepan, add carrots and salt.  Cook until tender (10 to 15
   minutes) covered.  Drain. In saucepan add remaining INGREDIENTS until
   butter is melted.  Toss like a salad to coat all carrots.  Serve hot.
   Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
   CAL: 70
   
   Source: Sugar Free...That's Me by Judith S. Majors Brought to you and
   yours by Nancy O'Brion and her Meal-Master
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