Sweet and Sour Carrots
A delightful addition to any buffet or barbecue.

• 1 pound carrots, peeled and sliced
• 1 bell pepper, cut in 1 inch strips
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 (16 oz.) can unsweetened pineapple chunks (reserve 1/2 cup juice)
• 2 tablespoons cider vinegar
• 2 teaspoons soy sauce

In a large saucepan, cover carrots with water and cook over medium heat for 15 minutes. Add the bell pepper and cook, covered, for 3 minutes. In another saucepan, combine the sugar, cornstarch and salt. Stir in the reserved pineapple juice, vinegar and soy sauce and cook until bubbly. Sir in the carrots and pineapple. Heat the mixture thoroughly and serve.

Per Serving: 130 Calories
trace Fat (1.4% calories from fat)
1g Protein
33g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
317mg Sodium

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