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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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The feature I like about these recipes are the give the diabetic exchanges with each recipe. For this one a serve of 3/4 cup is equivalent to 1 vegetable and 1/2 starch and if you wish to lower the sodium they advise to use reduced-sodium tomato juice and skip the salt in the recipe. They also say that you can drink it warm or chilled. I would suggest serving with a stick of celery which will alter the exchange amount. Ingredients:
46 ounces tomato juice |
1/4 cup brown sugar (packed) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon lemon juice |
Directions:
1. In a large saucepan, combine the first siz ingredients and bring to a boil.
2. Reduce heat, simmer, uncovered, for 20 minutes and remove from the heat and stir in lemon juice.
3. Serve warm or cold.
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