Heartland Slaw...HE/0 PTs/CORE
Mar 25, 2006 5:52:24 GMT -8
Post by carol on Mar 25, 2006 5:52:24 GMT -8
HEARTLAND SLAW
1/3 cup Kraft fat-free mayonnaise
2 tablespoons Land O Lakes no-fat sour cream
2 tablespoons white distilled vinegar
1/4 cup granular Splenda
2 teaspoons dried parsley flakes
4 1/2 cups purchased coleslaw mix
1/2 cup finely chopped celery
1/4 cup finely chopped onion
In a large bowl, combine mayonnaise, sour cream, vinegar, Splenda, and parsley flakes. Add coleslaw mix, celery, and onion. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Serves 6 (full 3/4 cup) - Each serving equals:
HE: 1 Ve, 18 OC
36 Calories, 0g Fa, 1g Pr, 8g Ca, 214mg So, 47mg Cl, 2g Fi
DIABETIC: 1 Vegetable
HINT: 3 3/4 cups shredded cabbage and 3/4 cup shredded carrots may be used in place of purchased coleslaw mix.
Healthy Exchanges Newsletter Jan 2002
1/3 cup Kraft fat-free mayonnaise
2 tablespoons Land O Lakes no-fat sour cream
2 tablespoons white distilled vinegar
1/4 cup granular Splenda
2 teaspoons dried parsley flakes
4 1/2 cups purchased coleslaw mix
1/2 cup finely chopped celery
1/4 cup finely chopped onion
In a large bowl, combine mayonnaise, sour cream, vinegar, Splenda, and parsley flakes. Add coleslaw mix, celery, and onion. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Serves 6 (full 3/4 cup) - Each serving equals:
HE: 1 Ve, 18 OC
36 Calories, 0g Fa, 1g Pr, 8g Ca, 214mg So, 47mg Cl, 2g Fi
DIABETIC: 1 Vegetable
HINT: 3 3/4 cups shredded cabbage and 3/4 cup shredded carrots may be used in place of purchased coleslaw mix.
Healthy Exchanges Newsletter Jan 2002