1 lb Fresh carrots; cut in 1/2"

           -slices
  1 1/2 ts Crystakube froctose;

      1 ts Dijon-style mustard;

      1 ts Curry powder;

      2 ts Walnut oil;

      2 tb Raisins;

      2 tb Chopped fresh parsley;

  In a large saucepan, bring 1" of water to a boil.  Place carrots in a
  vetgetable steamer over boiling water and cover tightly. Steam 20
  minutes and remove from heat.  Meanwhile, in a small bowl, mix
  together fructose, lime, or lemon juice, mustard and curry powder.
  Heat walnut oil in a large skillet, then add carrots and raisins.
  Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
  blend, 2 minutes more. Sprinkle with parsley.
  Food Exchange per serving:  1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
  + 1/2 FAT EXCHANGE  CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
  FAT: 3g:
  Source: Light & Easy Diebetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master