• 1/2 cup dried apricots
• 1-1/2 cups carrots, cut into 1/2 inch rounds
• 1-1/2 Tbs. water
• 1/2 tsp. unsalted butter
• 1/8 tsp. sugar
• 1-1/2 tsp. fresh parsley or dill, chopped

Cover apricots with hot water in a bowl and soak 1-1/2 hours. Drain and pat dry. Cut apricots into thin strips. Combine next 4 ingredients in a heavy nonstick pan over medium heat. Cover tightly, reduce heat to low and cook 12-15 minutes, or until carrots are just tender. Add apricots and return to heat 1-2 minutes. Serve carrots sprinkled with parsley or dill.

Per serving: calories 63, fat 0.6g, 8% calories from fat, cholesterol 1mg, protein 1.3g, carbohydrates 14.7g, fiber 3.4g, sugar 11.2g, sodium 34mg, diet points 1.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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