| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Brussels sprouts |
| 1 |
ts |
Vigin olive oil; |
| 8 |
|
Toasted hazelnut or almonds; toasted |
| 1/8 |
ts |
Ground cardamom; |
INSTRUCTIONS
Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and
cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2
FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT:
3g;
Source: Light & 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”