Nutty Brussels Sprouts
Yield: 4 servings
1 lb Brussels sprouts -toasted
1 ts Vigin olive oil; 1/8 ts Ground cardamom;
8 Toasted hazelnut or almonds;
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 OBrion and her Meal-Master
441 lb Brussels sprouts -toasted
1 ts Vigin olive oil; 1/8 ts Ground cardamom;
8 Toasted hazelnut or almonds;
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 OBrion and her Meal-Master
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