| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Fatfree, Soups/stews, Eat-lf mail | 6 | servings |
INGREDIENTS
| 3 | cn | Low Sodium Chicken Broth; 13 3/4 oz each |
| 2 | tb | Lemon Juice |
| 1 | tb | Soy Sauce; Low Sodium |
| 1/4 | ts | White Pepper |
| 4 | oz | Egg Beaters® 99% Egg Substitute; or equiv |
| 2 | Scallions; chopped |
INSTRUCTIONS
In a saucepan, over high heat, bring first four ingredients to a rolling boil. Meanwhile, stir egg substitute with scallions. Slowly pour egg mixture into the broth, stirring with a fork until the mixture forms threads. Serve hot Work Time: 5 min Total time: 10 min Entered into MasterCook by Reggie Dwork < reggie@reggie.com> NOTES : Cal 24.6 Fat 0 g Sat Fat 0g Carbs 3.2 g Dietary Fiber 0.2 g Protein 8.3 g Sodium 428 mg CFF 0.2% Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 03, 1999, converted by MM_Buster v2.0l.
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