• 1-1/3 cups large pecan pieces, or halves
• 1/3 cup sugar
• 2 tsp. soy sauce
• 2 cups baby carrots
• 2/3 cup brown sugar
• 2/3 cup orange juice
• 3/4 tsp. ground cinnamon
• 2 cups small seeded watermelon pieces

In a large heavy non-stock sauté pan over medium-high heat, place the pecans in an even layer and sprinkle the sugar over them. Stir the pecans while drizzling the soy sauce over them. Heat while stirring constantly until the sugar melts and the nuts glaze, approximately 5-8 minutes. Remove the nuts to waxed paper to cool. Break apart as needed.

Meanwhile, simmer the carrots in a saucepan with the brown sugar, orange juice, and cinnamon until tender and glazed. Form a ring around the rim of a warm serving platter with the watermelon and pour the carrots in the middle. Top with glazed pecans. Serve immediately.

Courtesy: National Watermelon Promotion Board

Per serving: calories 539, fat 27.3g, 43% calories from fat, cholesterol 0mg, protein 5.0g, carbohydrates 75.9g, fiber 6.3g, sugar 66.8g, sodium 212mg, diet points 12.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.7, Bread: 0.1, Lean meat: 0.4, Fat: 5.1, Sugar: 2.8, Very lean meat protein: 0.0

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