| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Side dishes, Vegetables, Diabetic | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cauliflower florets |
| 1 1/2 | c | Trimmed green beans |
| 1 | tb | Low-calorie margarine |
| 1 | tb | Unbleached white flour |
| 1/2 | c | Evaporated skim milk |
| 1 1/2 | oz | Crumbled blue cheese |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA VEGETABLES SAUCE 1. Steam the cauliflower over boiling water on a steamer rack for 5 minutes. Add the green beans and steam for an additional 2 to 3 minutes. Remove from heat. 2. Meanwhile, make the sauce: In a large skillet, heat the margarine. Add the flour and stir until smooth. Add the milk and cook until bubbly. Add the cheese and mustard. Toss in the cooked vegetables and serve. Nutritional information per serving: Calories -- 74,Total Fat -- 3g, Saturated Fat -- 2g, Calories from Fat -- 30, Cholesterol -- 6mg, Sodium -- 164mg, Total Carbohydrate -- 7g, Dietary Fiber -- 2g, Sugars -- 3g, Protein ~ 4g Exchanges: Saturated Fat Exchange -- 1/2, Vegetable Exchange -- 2 FROM: Found on the ADA web site at: http://www.diabetes.org/ada Formatted to MM by Trish McKenna on 2/23/97. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Oct 15, 1998
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