Trim off fresh stems and cut broccoli into flowerets about 3" long. Steam over boiling water until crisp-tender, about 2 minutes. Drain and let dry on paper towels. In a non-stick skillet and stir-fry 3 minutes. Just before serving, toss pine nuts. Food Servings per serving: 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXGHANGE CAL: 106; CHO: 6mg; CAR: 6g; PRO: 4g; SOD: 33mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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