Vermicelli In Lemon Saucediabetic, pasta, side dishes 1/3 cup evaporated skim milk 2 tablespoon whipped butter 8 oz vermicelli 1/4 cup lemon jiece; fresh 2 tablespoon romano cheese =or=- 2 tablespoon parmesan cheese 2 tablespoon fresh parsley; chopped 1 lemon zest twists In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain in a colander, rinse with warm water and turn into a serving bowl. Toss with lemon juice, cheese and warm milk. Garnish with parsley and lemon twists. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 184; CHO: 9mg; CAR: 30g; PRO: 7g; SOD: 82mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. |
