In a medium non-stick pan, over a medium-low heat, evenly spray cooking oil for 2 seconds. Add carrots and sauté for 2 minutes. Add milk and saffron, bring to a rapid boil and reduce heat to lowest setting. Partially cover and cook for 3 to 4 hours or until mixture turns creamy. Stir occasionally to avoid sticking or burning.
Sprinkle sugar and stir.
Refrigerate for 4 hours and garnish with raspberries and mint leaves.
Serving Size 1 (65g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.