Carrot Salad

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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

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Nutrients per serving:
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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

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