| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Diabetic, Main dish, Salads, Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatoes; large, red, very, ripe (2-3 tomatoes) |
| 2 |
oz |
Mossarella cheese; shredded |
| 8 |
|
Basil; fresh |
| 2 |
ts |
Olive oil |
|
|
Dash cracked pepper |
INSTRUCTIONS
Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per
tomato. Arrange 2-3 slices on each salad plate. Sprinkle the
mossarella on top each tomoato. Cut fresh basil leaves into strips
and top each tomato with basil. Drizzle olive oil over the tops and
add a dash of pepper. Enjoy!
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT
EXCHANGE.
CHO: 6; PRO: 5g; FAT: 4g; CAL: 70;
Low-sodium diets: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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