Brussels Sprouts With Cashews (2 PTS)

Recipe Ingredients

2 lbs	908g / 32oz	Fresh Brussels sprouts - trimmed
1/3 cup	78ml	Raspberry vinegar
2 tablespoons	30ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Cornstarch
1/2 cup	118ml	Low-salt chicken broth
2 tablespoons	30ml	Reduced-calorie stick margarine
1 cup	237ml	Slivered shallots about 4 large
3 tablespoons	45ml	Brown sugar
1/2 cup	73g / 2.6oz	Chopped cashews

Recipe Instructions

1. Steam Brussels sprouts, covered for 12 minutes or until tender. Drain.

2. Combine vinegar, mustard, salt, and pepper; stir well and set aside.

Combine cornstarch and broth. Stir well; set aside. Melt margarine in a

nonstick skillet over medium-high heat. Add shallot; saute 3 minutes.

Reduce heat to medium; add brown sugar. Cook 2 minutes, stirring

frequently. Add vinegar mixture; cook 2 minutes, stirring occasionally.

Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring

constantly. Add Brussels sprouts; cook until thoroughly heated, stirring

occasionally. Spoon into a bowl; sprinkle with cashews.

Yield: 12 servings (serving size: 1/2 cup).

Note: Substitute 2 pounds green beans, trimmed, for Brussels sprouts, if

desired. Steam beans, covered for 6 minutes or until tender-crisp.

Selections: 1 FR/V, 1 FA. Points: 2

Per serving: CAL 101 (38 % from fat); PRO 3.6 g; FAT 4.3 g (SAT 0.9 g);

CARB 14.1 g; FIB 3.4 g; CHOL 0 mg; IRON 1.6 mg; SOD 202 mg; CALC 39 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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