Drain the liquid from the canned beets, reserving 1/2 cup. (Use water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf, cloves and allspice in a small saucepan. Heat to boiling. Lower the heat and simmer for 5 minutes. Section the grapefruit. Remove the spices from the liquid and pour over the beet slices and grapefruit sections. Add the sweetener. Marinate for at least 1 hour before serving. Drain off the liquid before serving. 1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21 grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 45.8mg||2 %|
|Potassium 460.8mg||12 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 20g|
|Protein 2.2g||3 %|
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Calories per serving: 121
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