* Exported from MasterCook *
Dutch West Indian Peanut Sauce
Recipe By :Steven Raichlen
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup fat-free less-sodium broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile
1 teaspoon honey
1 garlic clove -- crushed
Combine broth and peanut butter in a small saucepan; cook over low heat
5 minutes or until smooth, stirring with a whisk. Pour peanut butter
mixture into a bowl; stir in the remaining ingredients. Serve at room
temperature.
Makes 3/4 cup (serves 6; 2 Tablespoons each)
CALORIES 60 (63% from fat); FAT 4.2g (sat 0.7g,mono 2g,poly 1.3g); IRON
0.4mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 3.8g; SODIUM 301mg;
PROTEIN 2.9g; FIBER 0.8g
Cuisine:
"Caribbean"
Source:
"Cooking Light, MAY 2001"
S(Formatted by Chupa Babi):
"Oct 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 9g Fat (57.8%
calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 20183 0 0 0 0 0 0 0 0
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