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English Muffins w/ Apricot-Ginger Spread

Source of Recipe

Quick and Easy Low-Carb Cooking" by Nancy Hughes - email

ENGLISH MUFFINS WITH APRICOT-GINGER SPREAD

Exchanges
WW Points
Yield: 4 servings

- 1/4 cup reduced-fat margarine
- 1/4 cup apricot 100% fruit spread
- 1 teaspoon grated gingerroot
- 1 teaspoon honey
- 4 whole wheat English muffins, halved

In a small mixing bowl, combine all ingredients except
muffins and stir to blend. The mixture will be lumpy.

Toast muffins and spread equal amounts of the mixture on
each muffin half. The spread will melt into the muffins.

2 muffin halves plus spread equals: Calories: 218, Fat: 7 g, Cholesterol: 0 mg, Sodium: 318 mg, Carbohydrate: 37 g, Dietary Fiber: 3 g, Protein: 6 g ++++ Exchanges: 2 Starch, 1 Fat, 1/2 Carbohydrate ++++ WWP: 4