| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bobbie not , Cabbage, Carrots, Healthwise, Salads |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Shredded cabbage; * see below |
| 1/2 |
c |
Shredded carrots; * see below |
| 3 |
tb |
Light mayonnaise |
| 2 |
ts |
Sugar |
| 2 |
tb |
Nonfat sour cream |
| 2 |
ts |
Dijon mustard |
INSTRUCTIONS
In large bowl, combine cabbage and carrot. In small bowl, combine all
remaining ingredients; blend well. Add to cabbage mixture; mix well. Serve
immediately, or cover and refrigerate until serving time. If desired,
sprinkle with paprika before serving.
Makes 4 (2/3 cups) serving.
* Three cups purchased coleslaw blend can be substitute for the cabbage and
carot.
Per serving: 70 calories, 4 g fat, 4 mg cholesterol, 180 mg sodium, 7 g
carbohydrate, 1 g fiber, 2 g protein,
Dietary Exchanges : 1 vegetable, 1 fat.
Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 66
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Feb 05,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Christ gives Life!”