| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Diabetic, Breakfast, Nuts/grains, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Hot water |
| 2/3 |
c |
Oatmeal cook gently for 5-6 minutes |
| 1 |
tb |
Raisins; |
| 1/2 |
ts |
Cinnamon; |
| 1 |
tb |
Sunflower seeds; |
| 1/4 |
c |
Milk or yogurt (low-fat) |
INSTRUCTIONS
MIX IN A SMALL PAN
ADD
SERVE WITH
Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;
Source: Vegetable Cooking for Diabetics by Patricia Mozze.
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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