Cook or steam carrots according to package directions. Combine brown sugar, cornstarch, butter substitute, ginger, salt, and pepper in a saucepan. Gradually add juice until blended. Bring to a boil; cook 1 minute. Add cooked carrots and grapes. Cook over medium heat for 2 minutes or until heated through, stirring occasionally. Note: Halved fresh baby carrots may be substituted for the frozen. Orange sections or pineapple chunks may be substituted for the grapes. Makes 6 servings.

per serving: 83 Kcal 0.3g fat (0.1g sat fat) 3% Cff 89mg Na 3.5g fiber (1.5g Pro/ 0.3g Fat/ 19.7g Cho)