Recipes Carrot Apple Slaw Serves This refreshing yogurt dressed

							                                     Recipes
Carrot-Apple Slaw                                     Serves 4
This refreshing, yogurt-dressed slaw makes a superb accompaniment to
Indian curry or tandoori-baked chicken. Or serve the slaw as a sort of salsa
to top a well-peppered chili con carne.
       •   1 cup plain nonfat yogurt
       •   2 tablespoons dried currants
       •   ¼ cup boiling water
       •   2 tablespoons frozen apple juice concentrate
       •   1/8   teaspoons cinnamon (optional)
       •   1/8   teaspoons cumin
       •   1/8   teaspoons pepper
       •   4 large carrots, coarsely shredded
       •   2 medium unpeeled Golden Delicious apples, coarsely shredded

   Prep Time: 30 minutes
      1. Line a small strainer with a paper towel (or line a coffee filter
         cone with a paper filter) and place over a small bowl. Spoon in
         yogurt and let drain for 15 minutes. Discard whey.
       2. Meanwhile, place currants in a small heatproof bowl or cup and
          pour the boiling water over them; set aside for 10 minutes to
          plump, then drain.
       3. In a large bowl, combine thickened yogurt with apple juice
          concentrate, cinnamon (if using), cumin, and pepper. Add
          carrots, apples, and drained currants, and toss well.

   Nutrition Facts

   Per serving: 143 calories, 0.6g total fat, 0.2g saturated fat,
   0g monounsaturated fat, 0.2g polyunsaturated fat, 5g dietary fiber,
   5g protein, 32g carbohydrate, 1 mg cholesterol, 81 mg sodium

   Good source of: fiber, beta-carotene

Source: Kettering Medical Center Nutrition Services
Carrots au Gratin                           Serves 4 to 6

      •   4 tablespoons melted butter, divided
      •   ¼ cup saltine cracker crumbs
      •   2 tablespoons grated Parmesan cheese
      •   dash pepper
      •   2½ to 3 cups sliced carrots
      •   ¼ cup chopped green bell pepper
      •   3 tablespoons chopped onion

Prep time: 20 minutes

      1. In a small bowl, toss 2 tablespoons melted butter with cracker
         crumbs, Parmesan cheese, and pepper; set aside.
      2. Cook carrots, green pepper, and onion in salted boiling water just
         until tender. Drain. Stir in remaining 2 tablespoons butter.
      3. Top carrots au gratin with buttered crumbs.

Source: Searchlight Recipe Book
Low-fat Carrot Squares                            Serves 12

       4 cups grated carrots (spooned, not packed in cup)
       2 cups sugar
       1 can (8 ounces) crushed pineapple
       1 cup prune puree or prepared prune butter
       4 large egg whites
       2 teaspoons vanilla
       2 cups flour
       2 teaspoons baking soda
       2 teaspoons cinnamon
       ½ teaspoon salt
       ¾ cup shredded or flaked coconut

Prep time: 30 minutes

   1. Preheat oven to 375 degrees. Coat a 9x13-inch baking pan with
      vegetable spray; set aside.
   2. In a large bowl combine carrots, sugar, pineapple, prune puree or
      butter, egg whites, and vanilla; stir to blend thoroughly.
   3. Add remaining ingredients except coconut; mix completely. Gently
      stir in coconut.
   4. Spread batter in prepared pan.
   5. Bake 45 minutes until pick inserted into center comes out clean. Cool
      on a wire rack. Cut into 3x3 squares.

   Prune Puree: Combine 11/3 cup pitted prunes and 6 tablespoons water in
   the container of a food processor. Pulse on and off until prunes are finely
   chopped. Makes 1 cup.

   Prune Butter: Look for fat-free butter in the jam and jelly section of your
   supermarket.

Nutritional Facts
Per serving: 309 calories, 2 g fat, 0 g cholesterol, sodium n/a

Source: Kettering Medical Center Nutrition Services