SHRIMP SCAMPI
8 oz. angel hair pasta
1 3/4 C. low−sodium chicken broth
2 garlic cloves, minced
1/4 tsp. salt−free lemon−pepper seasoning
1/4 C. chopped green onions, divided
1/4 C. minced fresh parsley, divided
1 lb. uncooked shrimp, peeled and deveined
Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon−pepper seasoning and 3 tablespoons each green onions and parsley. Bring to a boil. Add shrimp; cook for 3 to 5 minutes or until shrimp turn pink. Drain pasta and
place in a serving bowl. Top with shrimp mixture and remaining onions and parsley. Serves 4.
NUTRITIONAL ANALYSIS: One serving equals: 250 calories, 398 mg sodium, 136 mg cholesterol, 33 gm carbohydrate, 23 gm protein, 2 gm fat.
DIABETIC EXCHANGES: 2 starch, 2 very lean meat, 1/2 vegetable.
STRAWBERRY SHORTCAKE
4 C. fresh strawberries, sliced
2 T. granulated sugar
2 packets Sweet ‘N Low
In a large bowl, toss the strawberries, sugar, and Sweet ‘N Low. Cover. Refrigerate until ready to serve.
Shortcakes
2 C. all−purpose flour
2 T. granulated sugar
2 packets Sweet ‘N Low
1 T. baking powder
1/8 tsp. salt
6 T. reduced−calorie stick margarine
1/3 C. 1% fat milk
1/3 C. reduced−fat sour cream
3/4 C. reduced−fat frozen whipped topping, thawed
Preheat oven to 450ºF.
In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour
cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4−inch thickness. With a 2 1/2−inch
round cookie cutter, cut into 12 biscuits.
Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until
the tops are golden brown. Cool on a wire rack.
To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately
2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake. Makes 12 servings.
Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat
Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium
