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Brussels Sprouts with Lemon and Mustard Crumbs

Source of Recipe

Diabetic-Recipes.com

Brussels Sprouts with Lemon and Mustard Crumbs
Diabetic-Recipes.com

Exchanges
WW Points
Makes 4 servings

1/2 pound (240 g) fresh Brussels sprouts
1/4 teaspoon (1.25 ml) salt (optional)
1 teaspoon (5 g) reduced-fat margarine
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) Dijon mustard
2 tablespoons (14 g) unseasoned dry bread crumbs

Trim the sprouts, pulling off any yellowed or withered leaves. Cut an X in the stem of each sprout. Cook in a large pot of salted (if using) boiling water until just tender, about 10 to 12 minutes. Drain.

In a large skillet, melt margarine over medium heat. Add lemon juice, mustard, and Brussels sprouts. Sprinkle with bread crumbs and toss to coat evenly. Serve hot.

Per serving: 45 calories (18% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 8 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 86 mg sodium ++++ Exchanges: 1/2 carbohydrate 1-1/2 vegetable ++++ WWP: 1