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Recipe

Sautéed Apricots with Gingersnaps

(makes 4 servings)

1teaspoon (4 g) margarine
4medium ripe apricots, halved and pitted
2purchased gingersnaps, crumbled

  1. In a large nonstick sauté pan, melt margarine over medium-high heat. Add apricots and cook, turning occasionally, until heated through, about 5 minutes.
  2. Transfer 2 apricot halves to each of 4 dessert bowls. Top with some of the crumbled gingersnaps. Serve hot.
Per serving:40 calories (35% calories from fat), 1 g protein, 2 g total fat (0.e g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 107 mg potassium, 23 mg sodium
Diabetic exchanges:1/2 carbohydrate (fruit), 1/2 fat



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Disclaimer: 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.

Copyright © 1997-2001 Diabetic-Lifestyle.
Contact us at editors@diabetic-recipes.com