CARROT PUREE WITH DILL

Yield: Makes about 2 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 6 medium carrots (about 3/4 pound),
peeled, cut into 1/2-inch pieces
- 1 tablespoon fat-free milk
- 1 tablespoon snipped fresh dill, or 1/2 tsp dried dill weed
- 2 teaspoons margarine
- 1/2 teaspoon salt
- Pinch of nutmeg
- Pinch of white pepper

DIRECTIONS

Bring a large pot of water to a boil. Add the carrots and cook
until tender, about 15 minutes; drain.

Place the carrots in a food processor or blender and puree
until smooth. Add the remaining ingredients. Process for
1 minute. Taste and adjust the seasoning.

Serve hot in individual ramekins, reheated in the oven if necessary.

Nutritional Information Per Serving (about 1/2 cup):
Calories: 44, Fat: 2g, Cholesterol: 0mg, Sodium: 352mg,
Carbohydrate: 6g, Dietary Fiber: 2g, Sugars: 2g, Protein: 1g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat