Sauteed Baby Vegetables

Recipe Ingredients

1 tablespoon	15ml	Low-calorie margarine
12		Baby zucchini
12		Baby carrots
12		Baby yellow squash
1/4 cup	59ml	Low-fat low-sodium chicken broth
		Freshly-ground black pepper - to taste
1		Salt - (optional)

Recipe Instructions

Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes.

Add the broth and saute for 4 minutes. Season with pepper and salt and serve.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable.

Nutrition Facts: Calories 29; Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 36mg; Carbohydrate 5g; Dietary Fiber 2g; Sugars 2g; Protein 1g.

Source:
American Diabetes Association at http://www.diabetes.org

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