1 1/4 lbs. frozen or fresh carrots
2 tbtsp. plus 1 t sp. water
2 1/4 tsp. cornstarch
1/2 c. plus 1 t tbsp. orange juice
1 tbsp. plus 1/2 tsp. vinegar
Artificial sweetener equivalent to 1 tsp. sugar if desired
1/8 tsp. nutmeg

Cook carrots until tender, not mushy. Combine water and cornstarch until a smooth paste forms, set aside. Combine mixture. Simmer while stirring until mixture thickens and becomes clear. Pour sauce over drained carrots. Makes 7 servings. 1 serving - 100 gm = 7 gm cholesterol, 2 gm protein. Exchange 1/2 cup = 1 vegetable.