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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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From BHG's New Diabetic Cookbook. Per 2 c. serving: 253 calories, 4 g fat, 43 mg cholesterol, 42 g carb, 7 g fiber, 14 g protein. Exchanges: 2 starch, 1 lean meat, 2 vegetable. Ingredients:
2 tablespoons snipped fresh basil (or 1 teaspoon dried basil) |
4 teaspoons powdered fruit pectin |
1 tablespoon dijon mustard |
2 garlic cloves, minced |
1 teaspoon sugar |
1/4 teaspoon pepper |
1/3 cup water |
2 tablespoons white wine vinegar (or rice wine vinegar) |
1 (9 ounce) package refrigerated tortellini (light garlic and cheese) |
3 cups broccoli florets |
1 cup sliced carrot |
1/4 cup sliced green onion |
1 large tomato, chopped |
1 cup fresh snow pea pods, halved |
4 lettuce leaves |
Directions:
1. To make the dressing: stir together the basil, pectin, mustard, garlic, sugar, and pepper in a small bowl.
2. Stir in water and vinegar; cover and chill 30 minutes (at least).
3. Cook tortellini by following the package directions (except omit oil).
4. Add in the broccoli and carrots during the last 3 minutes of cooking.
5. Drain; rinse with cold running water; drain again.
6. In a serving bowl combine the pasta mixture and green onions; drizzle with dressing.
7. Toss to coat; cover and chill 2-24 hours.
8. To serve: gently stir in the tomato and pea pods; adjust seasoning to taste.
9. Line four salad plates with lettuce leaves; top with pasta mixture.
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