Ingredients:

• - 1 lb. mini carrots (peeled)
• - 2 T. Fleischmann’s Fat-Free Buttery Spread
• - ½ tsp. lite salt (optional)
• - 2 T. Smuckers fat-free caramel topping

Method

Place carrots in a medium (2-quart) saucepan. Put just enough water in pan to cover carrots. Bring to a boil. Turn off heat and cover. Let sit for 10 to 13 minutes or until carrots are tender when pierced with a fork. Meanwhile while carrots are cooking, in a small bowl stir together butter, salt (optional) and caramel sauce until well blended. When cooked, drain carrots and mix with caramel glaze.