| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Fruits | Diabetic, Dressings | 12 | Servings | |
INGREDIENTS
| 1 | c | Dried apricots, snipped |
| 1 1/2 | c | Water or chicken stock |
| 1 | c | Chopped celery |
| 1/4 | c | Chopped walnuts or pine nuts |
| 12 | Bread, dry cut small cubes | |
| 1/12 | ipe – 118 calories, 1 bread 1/2 fat 1/2 fruit exchange 22 |
INSTRUCTIONS
Bring the apricots and water (or chicken or turkey stock) just to a boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts and bread. Toss lightly to moisten the bread and blend the ingredients. Spoon into an oiled baking dish with a cover. Bake in 350 F oven for about 40 minutes. Remove the cover the last 10 minutes of baking to brown the top of the dressing. grams carbohydrate, 4 grams protein, 3 grams fat 127 mg sodium, 215 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.1mg
Potassium: 151.9mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: 6g
Protein: <1g