Makes 6 servings Calories 60 Prep Time 10 minutes Total Time 1 hour Made with Splenda® Original Sweetener
Ingredients
1 (16-ounce) package baby carrots
½ cup pineapple juice
¼ cup Splenda® Granulated Sweetener
1 tablespoon molasses
⅛ teaspoon ground ginger
2 drops maple flavouring
2 tablespoons unsweetened flaked coconut
1 tablespoon dried cranberries
Nutrition Info Per Serving
Serving Size: ½ cup carrots
Calories
60
Total Fat
1g
Saturated Fat
0.5g
Cholesterol
0mg
Sodium
60mg
Total Carbs
14g
Dietary Fiber
3g
Sugars
10g
Added Sugars
3g
Protein
1g
Instructions
Preheat oven to 350°F.
In a saucepan, bring about 4 cups water to a boil over high heat. Add carrots, reduce heat to a simmer and cook 10–15 minutes or until crisp tender; drain. Transfer to a shallow 1 ½-quart baking dish.
In a saucepan, combine pineapple juice, Splenda Sweetener, and molasses. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in ginger and maple flavouring.
Pour glaze over carrots. Sprinkle with flaked coconut and cranberries; toss gently.
