1 lb. carrot coins, frozen
1 tsp. dill weed
1/2 c. Butter Buds, liquid

Cook carrots until tender. Drain off most of the water. Add dill weed to butter buds and mix thoroughly. Pour over carrots. Makes 4 servings. 1 serving - 100 gm = 7 cholesterol, 2 protein. Exchanges 1/2 cup = 1 vegetable.