Mustard Pretzels
Source of Recipe
The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick
MUSTARD PRETZELS
WW Points
Exchanges
Yield: 6 servings
- 6 cups small pretzels (about 3/16 inch in diameter)
- 3 tablespoons prepared mustard
- 1 tablespoon mild or strong honey
- 1/2 tablespoon cider vinegar
- 1/4 teaspoon dry mustard
Preheat the oven to 400 degrees F. Spray a large baking pan
with nonstick spray coating. Arrange the pretzels in the pan.
In a small bowl, stir together the prepared mustard, honey,
vinegar, and dry mustard. Slowly pour the mixture over the
pretzels, stirring to coat.
Spread out the pretzels so that they are in 1 or 2 layers.
Bake for 8 to 10 minutes, stirring once, or until the
pretzels begin to brown. Cool in the pan on a wire rack
until they begin to crisp. The pretzels will keep at room
temperature for 1 to 2 weeks.
One (1 cup) serving equals: Calories: 124, Fat: 1 g, Cholesterol: 0 mg, Sodium: 575 mg, Carbohydrate: 26 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 3 g ++++ Exchanges: 1-1/2 Starch ++++ WWP: 2
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