Carrot Salad Recipe

1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin

Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for at least 2 hours.

Makes 6 Servings
Serving Size: 6 ounces

Nutrients per serving:
Calories: 114
Total fat: trace (2% of calories)
Saturated fat: trace
Cholesterol: 1 mg
Sodium: 47 mg
Carbohydrate: 27 grams (88% of calories)

Protein: 3 grams (9% of calories)
Dietary fiber: 3 grams

Exchanges per serving*:
Starch/Bread 0
Lean Meat 0
Vegetable 1 1/2
Fruit 1
Non-fat Milk 0
Fat 0
Other Carbohydrate 1/2