In a large skillet, melt margarine ( I use Move over Butter; its 7 gms fat per tablespoon).. You could use 1/2 margarine and 1/2 chicken broth. Saute green onion, onion, and green pepper until tender. Add crawfish tails and saute until liquid begins to evaporate. Stir in chopped tomato and garlic and cook a few minutes longer. Add evaporated milk, thyme and cheese, cooking until thick. Remove from fire, or turn temperature very low, then add nonfat yogurt to thicken more. Season to taste with Paul Prudhommes SEAFOOD magic. Nutritional Information per serving: Calories 450 Cholesterol 60 Fat grams 8 % cal from fat 25% Source: A trim and terrific Louisiana Kitchen by Holly Clegg Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 86.4mg||27 %|
|Sodium 82.7mg||3 %|
|Potassium 379.9mg||10 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 66.7g|
|Protein 16.7g||24 %|
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Calories per serving: 371
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