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Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot; set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix well. Add to tuna mixture and blend. Put 1 piece of toast on each plate; add several lettuce leaves. Add 2/3 cup of tuna mixture. Arrange 3 slices of cucumber across top. Sprinkle lightly with paprika. Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD: 630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned tuna and catup. Souce: The Art of Cooking for the Diabetic by Mary Abbott Hess.R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Sweet one (2g)|
|Recipe Makes: 6 Sweet ones|
|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 581.4mg||20 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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