Sometimes you have that devil/angel thing going on in your head. You’re jonesing for something sweet, but you don’t want the fat and calories.
That’s when you want to make a batch of Allan’s Carrot-Raisin Salad. I know this sounds like a summer recipe. But since my husband Allan recently came with it, I thought I would share (with his permission, of course).
It fills the bill for a satisfying treat that’s not only good, but good for you. It’s like the old-fashioned carrot salad you can find in the deli, minus the mayo. And it’s so yummy I actually have had it for dessert!
Allan’s Carrot-Raisin Salad
-6-8 carrots, grated
-3/4 of a 20 oz. can of crushed pineapple, drained (shredded apple would also work nicely)
-several heaping tablespoons of yogurt (He used plain, nonfat. Greek yogurt would probably work well)
-a couple of handfuls of raisins
optional: a handful of shredded coconut and/or slivered almonds
-1/2 teaspoon cinnamon or to taste
-a dash of nutmeg
Mix all ingredients together. Refrigerate 1-2 hours before serving.