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Carrots Raisins And Pineapple Recipe
|Carrots||3 Cup (48 tbs), sliced|
|Pineapple juice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Pineapple chunks||20 Ounce, drained|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon (or margarine)|
Calories 188 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 5.4 mg
Sodium 127.9 mg5.3%
Total Carbohydrates 44 g14.6%
Dietary Fiber 2.5 g9.8%
Sugars 34.1 g
Protein 1 g2.5%
Vitamin A 215.1% Vitamin C 55.3%
Calcium 3.5% Iron 3.4%
*Based on a 2000 Calorie diet
Close cover securely and set pres sure regulator in place.
When pressure is reached, cook for 2 to 3 minutes.
Reduce pressure at once.
With cooker open and over a very low flame, add pineapple chunks.
Mix cornstarch, salt, and water together and add to carrots.
Stir until slightly thickened, being careful not to break up carrots.