Vermicelli In Lemon Sauce Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
1/3 cup: Evaporated skim milk,
-=OR=-,
2 tbsp: Whipped butter,
2 tbsp: Parmesan cheese,
8 ounce: Vermicelli,
2 tbsp: Fresh parsley, chopped
1/4 cup: Lemon jiece, fresh
Lemon zest twists,
2 tbsp: Romano cheese,
Directions:
In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle
of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain
in a colander, rinse with warm water and turn into a serving bowl. Toss
with lemon juice, cheese and warm milk. Garnish with parsley and lemon
twists. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 184; CHO: 9mg; CAR: 30g; PRO: 7g; SOD: 82mg; FAT: 4g; Source: Light &
Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy
OBrion and her Meal-Master.
Source from luhu.jp
of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain
in a colander, rinse with warm water and turn into a serving bowl. Toss
with lemon juice, cheese and warm milk. Garnish with parsley and lemon
twists. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 184; CHO: 9mg; CAR: 30g; PRO: 7g; SOD: 82mg; FAT: 4g; Source: Light &
Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy
OBrion and her Meal-Master.
Source from luhu.jp