| 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 | T | Butter WITH |
| 1 | T | Oil, melt in a saucepan |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 11.5mg
Sodium: 75.1mg
Potassium: 25.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g