Number of servings: 6
1 lb. mini carrots, cooked
1/3 c. Dorothy Lynch Low Cal Dressing
2 T. margarine
Cook mini carrots, or 1 lb. of sliced or cut carrots until done. Drain any extra water from the carrots. Keep carrots in sauce pan on medium heat, add 2 T. of margarine until melted. Then pour 1/3 c. of Dorothy Lynch Low Cal dressing and mix well until carrots are well coated with the mixture. Cook a few minutes until carrots are glazed with the Dorothy Lynch sauce, serve hot with your favorite entrée.
Submitted by: Ginny Hildebrand