3 cups baby carrots
1 TBS lemon juice
1 TBS low-calorie margarine
3 TBS apple juice concentrate
2/3 cup low-fat, low-sodium chicken broth
1 tsp cinnamon
2 tsp cornstarch
1 tsp water
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 and water. Add to the skillet , lower the heat and cook until thickened. Add the carrots and toss well to coat.