In a steamer over 2 inches of boiling water, steam the carrots, covered, for 3 minutes. Sprinkle with lemon juice.

Melt the margarine in a medium skillet over medium heat. Add the apple juice concentrate and cook until it melts. Add the broth and cinnamon and bring to a boil.

Mix together the cornstarch or arrowroot powder with the water. Add to the skillet, lower the heat, and cook until thickened. Add the carrots and toss well to coat.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable.

Nutrition Facts: Calories 61; Calories from Fat 12; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 77mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 7g; Protein 1g.

Comments: No need for sticky brown sugar and high-fat butter; let the natural, sweet taste of the carrots shine through.