Dill Sauce from Healthy Diabetic Recipes

Dill Sauce Recipe

Recipe Ingredients:

1 1/2 tbsp margarine
2 tbsp all-purpose flour
1 tsp seasoned salt
1/8 tsp freshly-ground white pepper
1 tsp chicken bouillon granules
= (or 1 chicken bouillon cube)
1/2 cup hot water
1 cup plain low-fat yogurt
1 tbsp minced fresh dill weed
= (or 1 tspn dried dill weed)

Recipe Instructions:

Melt margarine; stir in flour, salt, and pepper and blend until smooth. Add bouillon, then hot water, gradually stirring to blend. Cook over low heat, stirring constantly until thick and smooth.

Remove from heat. Stir in yogurt and dill weed; blend well. Stir over low heat but do not allow to boil.

This sauce is especially good when served on cooked cauliflower, peas, broccoli, small boiled onions, or carrots.

This recipe yields 1 1/2 cups. Serving size: 3 tablespoons.

Exchanges Per Serving: 1/2 Low-fat Milk.

Nutrition Facts: Carbohydrates 4g; Protein 2g; Fat 3g; Calories 45; Fiber 0.1g; Sodium 275mg; Cholesterol 2mg.

Note: Low-sodium diets: Omit salt. Use unsalted margarine and a low-sodium chicken bouillon cube.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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