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Carrot And Apple Casserole

Categories:
fruits, vegetables, low fat

5 large carrots; peeled, sliced
5 cups sliced peeled apples
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon nutmeg
2 tablespoons margarine
1/2 cup orange juice

Preheat oven to 350 degrees. Boil carrots until tender. Drain. Arrange carrots and apples in layers in a 7-inch by 11-inch casserole dish. Combine the brown sugar, cornstarch and nutmeg. Sprinkle it over the carrots and apples. Dot with margarine. Pour the orange juice over the casserole mixture. Bake uncovered for about 1 hour. This recipe yields 8 servings. Nutritional Analysis Per Serving: Calories 160; Fat (grams) 3; Percent calories from fat 17; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 7; Cholesterol (milligrams) 0; Sodium (milligrams) 53; Protein (grams) 1; Carbohydrate (grams) 32; Fiber (grams) 3.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 95 Calories (kcal); 3g Total Fat; (28% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count as one serving as: 2 fruit, 1 vegetable, 1 fat exchange. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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