Quick Carrot Salad

1 pound carrots
1 cup water
4 to 6 ounces plain yogurt
1/2 to 1 teaspoon cinnamon
1 to 2 tablespoons frozen apple juice concentrate
1/4 to 1/2 cup raisins

Wash and cut off ends of the carrots. Cut them into 1- to 2-inch pieces and put them in blender with the water. Blend on grate setting until the carrots are in small pieces. Pour into a strainer to drain the liquid.

Put grated carrots into a bowl. Add the yogurt, cinnamon, frozen apple juice concentrate and raisins and stir. Refrigerate.

Serve in a bowl lined with lettuce leaves.

NOTE: Grating the carrots in the blender is much faster than doing it by hand. It saves your fingers, too.

[Newspaper clipping. Recipe intro identifies Mrs. Brad Howard of Scottsdale as the contributor of the recipe.]