Broccoli & pine nuts

4 servings

Ingredients

Quantity Ingredient
2 pounds Fresh broccoli;
1 tablespoon Betty's Butter
3 tablespoons Fresh lime juice;
¼ cup Toasted pine nuts(pignoli)

Directions

Trim off fresh stems and cut broccoli into flowerets about 3" long.

Steam over boiling water until crisp-tender, about 2 minutes. Drain and let dry on paper towels. In a non-stick skillet and stir-fry 3 minutes. Just before serving, toss pine nuts. Food Servings per serving: 1 VEGETABLE EXCHANGE + 1½ FAT EXGHANGE CAL: 106; CHO: 6mg; CAR: 6g; PRO: 4g; SOD: 33mg; FAT: 8g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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