Carrot & Zucchini Julienne Recipe

1/2 lb Carrots;

1/2 lb Zucchini;

1 tb Betty's Butter

2 tb Fresh Lemon Juice;

Salt and pepper to taste; 1 tb Poppy seeds;

Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD: 108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master