Sweet and Sour Baby Carrots

This recipe is served as a cold side dish, so spend time making it the night before you plan to serve it. As a last resort, make it the morning before your dinner.

Serves 6

91 calories

1g fat

28g carbohydrates

2g protein

581mg sodium

4g fiber

Ingredients

2 pounds baby carrots

4 cups boiling water

1 cup Splenda

½ cup cider vinegar

1 teaspoon salt

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 white onion, chopped

1 green bell pepper, chopped

1 cup canned tomato soup

1. In a large saucepan, boil carrots in water until carrots are tender. Drain carrots.

2. In a medium saucepan, combine Splenda, vinegar, salt, mustard, and Worcestershire sauce on medium-high heat.

3. Bring Splenda mixture to a boil and add onion, pepper, and soup. Add tender carrots to the mixture and return to a boil. Remove from heat and cool.

4. Seal carrot dish in a container and refrigerate at least 3 hours before serving.