Source: SPLENDA®

A baked carrot dish covered in cranberries, pineapple juice, and molasses.

Servings

16 oz baby carrots
0.25 cup SPLENDA® No Calorie Sweetener, granulated
0.5 cup unsweetened pineapple juice
1 tbsp molasses
1 pinch ground ginger
2 pinch caramel flavoring (maple flavoring preferred)
2 tbsp Coconut, fresh, shredded
1 tbsp dried cranberries

1 Preheat oven to 350 degrees F.
2 Boil some water in a saucepan over high heat. Add carrots and cook 10 to 15 minutes or until crisp tender; drain. Place in a shallow 1 1/2-quart baking dish; set aside.
3 Combine SPLENDA® Granulated Sweetener, pineapple juice, and molasses in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in ginger and maple syrup. Pour mixture over carrots. Sprinkle with 2 tablespoons flaked coconut and cranberries; toss gently.
4 Bake for 40 minutes, stirring after 20 minutes. Serve immediately.