Carrots With Coconut

09.11.2008 | Author: Cook | Posted in Diabetic
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Carrots With Coconut


Servings: 6
Ingredients: 

  • 1/4 c  Coconut; flaked                     2 tb Margarine or butter
    • 

  • 2 lb Carrots, cut crosswise into         1 ts Salt;
    • 

  • -1/4' slices  (about 5 cups)      1/2 ts Ground nutmeg;
    •

Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2′ X 1′.
Toast in 350F oven until golden brown, 10 to 15 minutes, stirring
occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE
1 FAT EXCHANGE Source: Betty Crocker’s New American Cooking by WHOM!!!
Brought to you and yours via Nancy O’Brion and her Meal-Master.

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