Caramel Apples & Carrots

Note from Cheri: This low fat, no cholesterol, low sodium, diabetic friendly recipe (wow, that's a mouthful) was given to us by Marilyn Helton (right), who many of you know through her column here "Diabetic Dining on Fabulous Foods." Marilyn adapted the recipe from one given to her by the Michigan Apple Committee.

3 C sliced, peeled apples 1-1/2 C peeled baby carrots 1/2 C water 1/8 tsp. salt 2 tsp. margarine 1/2 C firmly packed brown sugar 1/2 tsp. cinnamon 1/3 C dried, tart cherries

Serves 6 Place apples, carrots, water and salt in 3-quart saucepan. Cover and cook over medium heat until water starts to boil. Reduce heat and simmer 3 minutes; drain. Add remaining ingredients, tossing gently until combined. Cook over medium heat 3 minutes longer or until sugar is dissolved and apples are glazed. Serve hot with turkey or pork. Per 1/2 Cup Serving: 170 Cal 2gm Fat 39gm Carb 00mg Cholesterol 80mg Sodium 2gm Fiber