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Continued: Recipes: Best from 2013

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  • Last update: January 2, 2014 - 2:51 PM

• 3/4 c. water

• 1/2 c. cider vinegar

• 2 tbsp. sugar

• 1 garlic clove, crushed

• 1 tbsp. dill seeds

• 1 tbsp. salt


Bring a medium pot of water to a boil and blanch the carrots until they’re bright orange, about 1 minute. Drain and refresh under cold water. Transfer carrots to a bowl.

In a small saucepan, bring the water, vinegar, sugar, garlic, dill and salt to a boil. Reduce the heat and simmer for 2 minutes. Pour this over the carrots and let cool, uncovered. Chill in the refrigerator before serving.

Nutrition information per each of 6 servings:

Calories 22 Fat 0 g Sodium 320 mg

Carbohydrates 5 g Saturated fat 0 g Calcium 17 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.


Chocolate SoufflÉ √

Serves 2.

Note: Quality chocolate is important; look for bittersweet in the 70 percent cacao range. The recipe is for two 8-ounce servings, but you also can make four smaller servings with 4-ounce baking dishes. Check smaller soufflés after 16 minutes. (Extra soufflés will fall, but still are delicious, chilled, the next day.)

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