Oyster Stewcasseroles, diabetic, fish, soup 1 pint oysters with liquor 1 tablespoon butter 2 cup lowfat milk 1/8 teaspoon cayenne pepper Combine the oysters, oyster liquor, and butter in a skillet. Cook until the edges of the oysters curl. Add the milk. Heat just to boiling. Sprinkle with the cayenne pepper, Ladle into hot bowls. Garnish with chopped fresh parsley if desired. Makes 4 1/2 cup servings. PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14 g., fat ~ 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol - 65 mg. Exchanges = 1 Lean Meat, 1 Milk, 1 Fat FROM: The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. copyright 1986 |
