| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Eggs |
1 |
1/2 cups |
INGREDIENTS
| 1 1/2 |
c |
Boiling water |
| 1 |
|
Cube bouillion; |
| 1 |
|
Egg; |
INSTRUCTIONS
Dissolve bouillon cube in bowling water; remove from heat. Beat egg;
blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL!
Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
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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