Apricot Glazed Carrots (No Fat)

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 3/4 cup baby carrots
  • 1/2 cup water
  • 1/8 tsp salt
  • 1/4 cup apricot all-fruit preserves

Cut baby carrots in half lengthwise. In medium saucepan, combine carrots and water; bring to a boil. Reduce heat and simmer until carrots are tender. Drain. Add salt and apricot preserves; stir. Serve hot.

Serves 6. Each serving equals 1 vegetable exchange.


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