Baby Minted Carrots (Diabetic)


6 cups water
1 pound baby carrots, rinsed
1/4 cup apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon


Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl. In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon. Pour the apple juice mixture over the carrots. Serve immediately.

Helpful Hints:

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
Low sodium = no more than 140 mg of sodium per serving
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
Carrots are an excellent source of beta carotene, which is converted by the body
into vitamin A (retinol). Vitamin A helps maintain vision and promotes the growth of healthy cells and tissues. Carrots also contain lutein, which is thought to protect the retina. One serving of this recipe provides twice the estimated daily requirement for vitamin A.
Serves 6
Nutritional Analysis
(per serving)
0 mg
1 g
45 mg
10 g
2 g
Total fat
0 g
191 mg
Saturated fat
0 g
28 mg
Monounsaturated fat
0 g

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