Ingredients

3 C. baby carrots
1 Tbsp. lemon juice
1 Tbsp. low calorie margarine
3 Tbsp. apple juice concentrate
2/3 C. low fat, low sodium chicken broth
1 tsp. cinnamon
2 tsp. cornstarch or arrowroot powder
1 tsp. water

Cooking Instructions

In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice. Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts. Add the broth and cinnamon and bring to a boil. Mix together the cornstarch or arrowroot powder with the water. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)