Belly Bytes  

Ingredients:
1 cup dried apricots
3 tablespoons water
Chopped fresh parsley or dill for garnish
3 cups carrots, cut into 1/2-inch rounds
1 teaspoon margarine pinch of sugar

Soak apricots in hot water for 1-1/2 hours. Pat dry and cut in julienne strips. In a skillet with a tightly fitting lid, combine scraped carrots, water, margarine and sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with parsley or dill. Serves 8

This is an official 5 a Day recipe, and provides eight people with 1-1/4 servings of fruit/vegetables each.

Nutritional Analysis:
Calories: 36
Cholesterol: 0
Fiber: 3g
Sodium: 30mg

See also:
Western Roasted Carrot Soup
Carrot Salad with Dill
Balsamic Glazed Carrots
Carrot-Raisin Muffins
Green Split Pea Soup with Carrots and Celery
Low Fat Carrot Cookies

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