1 pound carrots (6-7 carrots)
1/2 cup low fat mayonnaise
1 1/2 cups chopped pineapple, drained
¼ cup raisins
Pinch of salt and pepper

1. Peel and shred the carrots. Set aside.
2. In a large bowl, combine the mayonnaise, pineapple and raisins.
3. Add the carrots to the bowl. Mix well.
4. Add salt and pepper to taste.
5. Refrigerate until ready to serve.
6. Refrigerate leftovers.

Total Fat 5g

To prepare carrots, wash well before eating.

To keep fresh, refrigerate unwashed carrots for up to 2 weeks. Refrigerate cooked carrots for up to 3 days.

Carrots contain vitamin A, which is good for healthy eyes and skin.

Easy Additions

Eat carrot sticks plain, with low-fat salad dressing or dip.

Shred carrots into a soup or salad.

Wash and cook carrot tops to eat as greens!

Remember to rinse all fruits and vegetables before using.

1 cup flour
1 teaspoon baking powder
1 cup oats
1 teaspoon cinnamon
1¼ cups shredded carrots
1½ cups raisins
½ cup applesauce
¼ cup vegetable oil
½ cup honey

1. Preheat oven to 350°F
2. In a large bowl, stir together flour, baking powder, oats cinnamon, carrots and raisins.
3. In a small bowl, stir together the applesauce, oil and honey.
4. Mix wet ingredients into dry ingredients.
5. Drop by teaspoonful onto 2 greased cookie sheets to make 36 cookies.
6. Bake 10 minutes. Enjoy!
7. Each serving is 3 cookies.

Serving size: 1/12 of recipe (83g)
Serving:  1 

Total Fat 6g