8 med. carrots
1/2 c. boiling water
1/2 tsp. sea salt
1 tsp. fructose
3 tbsp. mayonnaise (Hollywood)
2 tbsp. light cream

Wash and scrape carrots. Cut into quarters, lengthwise. Put carrots, boiling water, salt and fructose in saucepan. Cover. Cook until tender, but still a little firm, 15 to 20 minutes; drain. Blend mayonnaise and cream. Pour over carrots and mix lightly. Serve immediately. Makes 5 to 6 servings.