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Tuesday, February 28, 2012

♥ Green Tea & Cholesterol in the News ♥

Numerous studies have confirmed the health-supportive benefits of green tea consumption, as the ancient Chinese drink helps to prevent many forms of cancer and lowers the risk from cognitive decline and dementia. The result of a systematic literature search published in the Journal of the American Dietetic Association finds that green tea supplied from drink or supplements lowers total cholesterol and artery-clogging LDL cholesterol. Green tea contains antioxidant compounds called catechins (specifically EGCG) that pack a powerful anti-inflammatory punch to our metabolism. These biologically active compounds from green and white tea have a direct and dramatic effect on blood lipids that help lower total cholesterol and more importantly that reduce atherogenic small, dense LDL cholesterol particles, which lower cardiovascular disease risk.

Study leader, Dr Olivia J. Phung of the College of Pharmacy at Western University of Health Sciences in Pomona, California decided to collect and analyze all available evidence from a multitude of prior studies on green tea and lipid modification. Dr. Phung and her team examined the relationship between consumption of green tea catechins and changes in levels of total, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol and triglycerides to establish a pattern of benefits for cardiovascular health.

Green Tea Consumption Lowers Total and LDL Cholesterol Levels
The study grouped the results from twenty past research bodies covering a total of 1,415 participants. Once compiled and analyzed, the pooled data found that green tea catechins, at doses ranging from 145 to 3,000 mg per day (including consumption as green tea beverage and extract in capsules), led to statistically significant reductions in total and LDL ("bad") cholesterol, compared to controls who did not consume any. The studies reviewed ranged from three to twenty-four weeks in duration. Interestingly, they did not show any change in HDL cholesterol or triglyceride levels.

The results demonstrated that green tea in the form of a beverage yielded minimally improved levels of lipid improvement compared with capsule supplements. Total and LDL cholesterol levels were improved an average of five to six points, a statistically significant reduction in those at increased risk for heart disease and heart attack. While this analysis did not specify LDL particle size, previous research studies have demonstrated that green tea consumption results in larger, less atherogenic particles that do not raise disease risk.

Increased risk factors for cardiovascular disease include smoking, high blood pressure, low HDL cholesterol, and age. Alternative natural therapies including green tea consumption or supplementation offer a potent weapon in the fight against lipid-mediated risk factors and heart disease. Green tea can contain fluoride absorbed from the environment, so be certain to select an organically harvested green tea variety from a trusted supplier.

Sources for this article include:

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Monday, February 27, 2012

♥ Raspberry Treasures ♥

•1/2 cup butter, softened
•1 package (3 ounces) cream cheese, softened
•1 teaspoon vanilla extract
•1 cup all-purpose flour
•1/8 teaspoon salt
•1/2 cup raspberry cake and pastry filling
•1 egg
•1 teaspoon water

•In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; add to the creamed mixture and mix well. Divide dough in half; wrap each in plastic wrap. Refrigerate for 1 hour or until dough is easy to handle.

• On a lightly floured surface, roll out dough to 1/8 in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.

• Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Yield: 2 dozen.

~~Country Woman Christmas Annual 2005~~
**2/28 Add on:
To make raspberry filling you will need:
1 1/2 c raspberries
1/2 c sugar
1 tbsp fresh lemon juice
2 tbsp cornstarch
Cook over medium heat until hot and bubbly, then set aside and let it cool.
OR you could use a raspberry jam in a pinch too. ENJOY!

Saturday, February 25, 2012

♥ Chocolate-and-Almond Macaroons ♥

3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels

1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.

2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.

3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Makes 2 dozen.

Note: For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.

~~Southern Living, NOVEMBER 2006~~

Thursday, February 23, 2012

♥ Yerba Mate Tea & Cancer in the News ♥

A recent scientific study found that yerba mate tea induces death in human colon cancer cells. Scientists discovered that in vitro cancer cells died when exposed to the bioactive compounds present in one cup of the beverage long valued for its medicinal properties by South American traditional healers.

Caffeine compounds cause cell death
University of Illinois associate professor of food chemical and toxicology Elvira de Mejia stated "The caffeine derivatives in mate tea not only induced death in human colon cancer cells, they also reduced important markers of inflammation." Mejia observed that this is important since inflammation can lead to cancer progression. Her study was published in Molecular Nutrition & Food Research in latter part of 2011.

In the in vitro study, de Mejia and former graduate student Sirima Puangpraphant first isolated, and purified, then treated human colon cancer cells with caffeoylquinic acid (CQA) derivatives from mate tea. As the scientists increased the CQA concentration, cancer cells died. "Put simply, the cancer cell self-destructs because its DNA has been damaged," de Mejia said.

Inducing apoptosis, or cell death, is one of the tactics medical researchers have been trying to create through pharmaceutical anti-cancer drugs. However research has also discovered that natural medicines also possess this capability. The new University of Illinois study now demonstrates that yerba mate is one of those substances with this cancer-fighting power.

Yerba mate stops inflammation
The study suggests that the mate tea compounds not only have potential as anti-cancer agents but may also be effective against other diseases associated with inflammation. However, since the colon and its microflora play a major role in the absorption and metabolism of caffeine-related compounds, the anti-inflammatory and anti-cancer effects of mate tea may be most potent against bowel cancer. "We believe there's ample evidence to support drinking mate tea for its bioactive benefits, especially if you have reason to be concerned about colon cancer," de Mejia noted.

The scientists will also soon publish the results of a further study on yerba mate and colon cancer. The new study compares the development of colon cancer in rats that drank only mate tea against a control group that drank only water.



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Wednesday, February 22, 2012

♥ Brie-Leek Tartlets ♥

•1 medium leek (white portion only), finely chopped
•3 tablespoons butter
•1 garlic clove, minced
•1/2 cup heavy whipping cream
•Dash salt and white pepper
•Dash ground nutmeg
•1 package (1.9 ounces) frozen miniature phyllo tart shells
•2 ounces Brie cheese, rind removed

•In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.

• Place tart shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture.

• Bake at 350° for 6-8 minutes or until heated through. Refrigerate leftovers.

Yield: 15 appetizers.

~~Taste of Home October/November 2008~~

Monday, February 20, 2012

♥ Crab Mornay ♥

•1 package (10 ounces) frozen puff pastry shells
•1/2 cup butter, cubed
•1 jar (6 ounces) sliced mushrooms, drained
•6 green onions, sliced
•1 jar (4 ounces) diced pimientos, drained
•2 tablespoons all-purpose flour
•1 can (12 ounces) evaporated milk
•2 cups (8 ounces) shredded Swiss cheese
•3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
•1 teaspoon salt
•1/8 teaspoon cayenne pepper
•1/3 cup minced fresh parsley

•Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender.

• Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne.

• Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

Yield: 6 servings.

~~Quick Cooking September/October 2003~~

Sunday, February 19, 2012

♥ King Cake ♥

"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!"

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

1 cup confectioners' sugar
1 tablespoon water

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Serves 16. (two cakes)

Saturday, February 18, 2012

♥ Super Easy Mardi Gras King Cake ♥

3 (14 ounce) cans refrigerated sweet roll dough
2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
1/4 cup milk
2 drops green food coloring
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
1/2 cup multi-colored sprinkles

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

2. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.

3. Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.

4. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.

5. Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

Seves 12.

Note: Always tell everyone before they eat the King Cake that there is a hidden plastic baby somewhere in the cake, so no one will choke on the baby!

Friday, February 17, 2012

♥ Quick & Easy Mardi Gras Cupcakes ♥

•1 package (18-1/4 ounces) white cake mix
•1 cup (8 ounces) sour cream
•2/3 cup canola oil
•1/3 cup sugar
•4 eggs
•3 tablespoons each lemon, lime and grape gelatin powder
•1 can (16 ounces) cream cheese frosting
•Purple, green and yellow sprinkles

•In a large bowl, combine the cake mix, sour cream, oil, sugar and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide evenly among three bowls.

• Stir one flavor of gelatin powder into each bowl until blended. Fill paper-lined muffin cups with 2 tablespoons of each flavored batter.

• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Decorate with sprinkles.

Yield: 2 dozen.

~~Simple & Delicious February/March 2011~~

Thursday, February 16, 2012

♥ New Orleans Bread Pudding ♥

•1/2 cup raisins
•1/4 cup brandy or unsweetened apple juice
•1/2 cup butter, melted, divided
•1 tablespoon sugar
•4 eggs, lightly beaten
•2 cups half-and-half cream
•1 cup packed brown sugar
•2 teaspoons vanilla extract
•1/2 teaspoon salt
•1/2 teaspoon freshly ground nutmeg
•10 slices day-old French bread (1 inch thick), cubed

•1/2 cup packed brown sugar
•2 tablespoons cornstarch
•Dash salt
•1 cup cold water
•1 tablespoon butter
•2 teaspoons vanilla extract

•In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.

• In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.

• Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

• For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Yield: 12 servings.

~~Country Woman June/July 2008~~

Tuesday, February 14, 2012

♥ Strawberry Valentine Cookies ♥

•2/3 cup butter, softened
•2/3 cup sugar
•1 egg
•1 tablespoon lemon juice
•2 cups all-purpose flour
•1/3 cup strawberry drink mix
•2 teaspoons baking powder
•1/2 teaspoon salt

•1 cup (6 ounces) semisweet chocolate chips
•1 teaspoon shortening

•1/3 cup butter, softened
•2 tablespoons strawberry drink mix
•1/8 teaspoon salt
•3 cups confectioners' sugar
•3 to 5 tablespoons 2% milk

•In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

• In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

Yield: about 2 dozen.

~~Simple & Delicious January/February 2008~~

Sunday, February 12, 2012

♥ Gouda Bites ♥

1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 teaspoon garlic powder
5 ounces Gouda cheese, cut into 24 pieces

Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups.

Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

Yield: 2 dozen.

Nutritional Analysis: 2 bites equals 110 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 252 mg sodium, 8 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.
~~Light & Tasty October 2005~~

Wednesday, February 8, 2012

♥ Chocolate Angel Food Cake ♥

1-1/2 cups egg whites (about 10)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt

1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside.

Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake.

Yield: 12 servings.

Nutritional Facts 1 slice equals 235 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 102 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.

~~Light & Tasty December/January 2008~~

Monday, February 6, 2012

♥ Creamy Herb Appetizer Pockets ♥

1 carton (4.4 ounces) reduced-fat garlic-herb cheese spread
4 ounces reduced-fat cream cheese
2 tablespoons half-and-half cream
1 garlic clove, minced
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 drops hot pepper sauce
1/2 cup chopped canned water-packed artichoke hearts, rinsed and drained
1/4 cup chopped roasted red peppers
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls

In a small bowl, beat the cheese spread, cream cheese, cream and garlic until blended. Beat in the herbs, salt, pepper and hot pepper sauce. Fold in artichokes and red peppers. Cover and refrigerate for at least 1 hour.

Unroll both tubes of crescent roll dough. On a lightly floured surface, form each tube of dough into a long rectangle; seal seams and perforations. Roll each into a 16-in. x 12-in. rectangle. Cut lengthwise into four strips and width-wise into three strips; separate squares.

Place 1 rounded tablespoon of filling in the center of each square. Fold in half, forming triangles. Crimp edges to seal; trim if necessary. Place on ungreased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Yield: 2 dozen.

Editor's Note: This recipe was tested with Boursin Light Cheese Spread with garlic and fine herbs. One carton contains about 7 tablespoons of cheese spread.

Nutritional Analysis: One serving (2 each) equals 96 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 302 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

~~Light & Tasty June/July 2003~~

Saturday, February 4, 2012

♥ Caramel Fudge Brownies ♥

4 ounces unsweetened chocolate, chopped
3 egg whites, lightly beaten
1 cup sugar
2 jars (2-1/2 ounces each) prune baby food
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup chopped walnuts
6 tablespoons fat-free caramel ice cream topping
9 tablespoons reduced fat-whipped topping

In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened.

Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched.

Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.

Yield: 9 servings.

Nutritional Analysis: One piece equals 251 calories, 10 g fat (5 g saturated fat), 0 cholesterol, 170 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

~~Light & Tasty August/September 2002~~

Thursday, February 2, 2012

♥ Blueberry Oat Dessert ♥

1/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 teaspoon lemon juice
2-1/2 cups fresh or frozen blueberries
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups quick-cooking oats, divided
8 tablespoons cold butter, divided
1/4 cup egg substitute
1/4 cup packed brown sugar

In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside.

In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg substitute into remaining crumb mixture.

Press into a 13-in. x 9-in. baking dish coated with cooking spray. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top.

Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Yield: 18 servings.

Nutritional Analysis: One piece equals 232 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 261 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

~~Light & Tasty June/July 2004~~