| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta, Diabetic |
9 |
Servings |
INGREDIENTS
| 6 |
oz |
Medium egg noodles, uncooked |
| 1/4 |
c |
Reduced-calorie margarine, melted |
| 2 |
tb |
Chopped fresh parsley |
|
|
Dash of garlic prowder |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Cook noodles according to package directions, omitting salt and fat;
drain well. Pour margarine over noodles.
Add parsley and garlic powder; toss gently to coat. Sprinkle with
cheese. Yield: 9 servings.
Nutritional information per 1/3 cup serving: calories - 94, protein - 3
gm., fat - 3 gm., carbohydrates - 13 gm., cholesterol - 17 mg., sodium- 164
mg., fiber - 1 gm. Diabetic Food Exchanges: Starch - 1, Fat - 1/2.
FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House,
copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA"
<LISA_POOH@DELPHI.COM> On SUN, 19 NOV 1995 234142 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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