Lemon-Dill Carrots

8 medium-size carrots, scraped and diagonally sliced
1 tsp. cornstarch
1 Tbsp. lemon juice
1/3 cup water
1 tsp. canola oil
½ tsp. dried dill weed
¼ tsp. grated lemon rind
1/8 tsp. salt
Fresh dill weed sprigs (optional)

Arrange carrots in a vegetable steamer over boiling water.  Cover and steam 2 to 3 minutes or until crisp-tender.  Transfer to a serving bowl and keep warm.

Combine cornstarch, water, lemon juice and oil in a small saucepan, stirring until smooth.  Add dill, lemon and salt.  Cook over medium heat, stirring constantly until thickened.

Pour over carrots and toss gently.  Garnish with dill weed sprigs, if desired. 

Yield: 8 (1/2-cup) servings

PER SERVING:    
CALORIES: 24      
FAT: 0.6g            SATURATED FAT: 0.1g
SODIUM: 64mg  
CARBOHYDRATE: 5g       
PROTEIN: 0g
FIBER: 1g
CHOLESTEROL: 0mg

WeightWatchers Points:  0

Diabetic Exchange: 1 vegetable

Search for more Heart Healthy Recipes.