Date: Wed, 21 Jun 1995 12:26:18 -0500 (CDT)
From: Nanci Borg (firstname.lastname@example.org)
Microwave Glazed Carrots, Apples and Zucchini
2 cups carrots, cleaned and thinly sliced
1 cup zucchini, sliced
1 cup apples, thinly sliced
1/4 cup brown sugar
1 teaspoon liquid fat free margarine
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
Combine carrots and zucchini in a microwave dish. Cook covered on
high for 3 minutes, or until carrots are crisp-tender. Drain. Add
apples to vegetable mixture. Combine brown sugar, fat free margarine,
cornstarch, and cinnamon. Sprinkle over top of apple-vegetable
mixture. Cover and microwave on high for 3 minutes. Mix and cook
uncovered 2-3 minutes or until glaze thickens.
4 -3/4 cup servings
Fat 1 gram (include liquid margarine)
Sat fat O milligrams
Cholesterol 0 milligrams Info. per Mary Watson, RD
Sodium 60 milligrams CU Cardiac Center
Fiber 1.7 grams
Mary suggested never adding water to veggies when you microwave them.
She said it is unnecessary since they naturally contain a lot of water.
We discussed trying precooked (to soften) potatoes or squash with this
recipe. I think I will try it this fall when the squash comes out.
I really liked this dish. I treated it as my dessert because it has
that cinnamon apple flavor. Yummy.