Diabetic Recipes

Brussels Sprouts with Lemon and Mustard Crumbs

(makes 4 servings)

1/2	pound (240 g) fresh Brussels sprouts

1/4	teaspoon (1.25 ml) salt (optional)

1	teaspoon (5 g) reduced-fat margarine

1	tablespoon (15 ml) fresh lemon juice

1	teaspoon (5 ml) Dijon mustard

2	tablespoons (14 g) unseasoned dry bread crumbs

Trim the sprouts, pulling off any yellowed or withered leaves. Cut an X in the stem of each sprout. Cook in a large pot of salted (if using) boiling water until just tender, about 10 to 12 minutes. Drain.
In a large skillet, melt margarine over medium heat. Add lemon juice, mustard, and Brussels sprouts. Sprinkle with bread crumbs and toss to coat evenly. Serve hot.

Per serving:	45 calories (18% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 8 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 86 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 1/2 vegetable)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.