Wash Brussels sprouts and trim off bottoms of stems and loose leaves. Steam sprouts over boiling water until tender, 7 to 10 minutes. Romove sprouts to a serving bowl and stir in olive oil, nuts and cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT: 3g; 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 (116g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (36%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 28mg||1 %|
|Potassium 452.3mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 6g|
|Protein 4.1g||6 %|
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Calories per serving: 73
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