| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Spreads | 32 | Servings | |
INGREDIENTS
| 1 | c | Whipped butter; softened |
| 1 | c | Polyunsaturated oil; such as safflower, sunflower seed, corn, vegetable, walnut or a combination |
| Blend with dill,mustard, garlic, gingerroot, chives or other herbs | ||
| For a small amount, just combine | ||
| 1 | tb | Butter WITH |
| 1 | tb | Oil, melt in a saucepan |
INSTRUCTIONS
BETTY'S BUTTER HERB BUTTER Place ingredients in a blender or a food processor fitted with the metal blade. Process unitl mixed. Place in a plastic container; store in freezer. Makes 2 cups. Food Exchange per serving: 1 FAT EXCHANGE CAL: 34; CHO: 0g; PRO: 0g; SOD: 14mg; FAT: 4g; Source: Light and Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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