- 1/2 cup water
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon trans-free margarine
- Sugar substitute, to taste
- 1 teaspoon lemon juice
- 4 tablespoons fresh parsley, chopped
- In a small saucepan, bring the water to a boil. Add the salt and shredded carrots.
- Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley.
- Serve immediately.
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