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|  | Brussels Sprouts in Yogurt
two 10 ounce packages of frozen brussels sprouts
1/2 cup of thinly sliced onion
1 teaspoon of reduced calorie margarine, melted
1 cup of plain unsweetened low fat yogurt
two 4 ounce jars of diced pimiento, drained
Cook brussels sprouts according to package directions, omitting salt and fat. Drain and set aside to cool.
Sauté thinly sliced onion in margarine in a large skillet. Remove from heat.
Add yogurt, pimiento, and brussels sprouts to onion mixture in skillet, stirring well. Cook over low heat, stirring occasionally, until thoroughly heated. Serve warm. 8 servings
Each serving amount: 1/2 cup
Exchanges: 1/2 starch
Chol: 2 mg
Calories: 51
Carbo: 8 gm
Protein: 4 gm
Fat: 1 gm
Fiber: 1 gm
Sodium: 42 mg |
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