BLT Cukes
Posted: Sun Aug 03, 2008 10:58 pm
BLT Cukes
Diabetic Cooking Magazine
Ingredients:
3 piece Bacon, cured, pan fried, cooked crisp, chopped
1/4 cup chopped tomato, small dice
1/4 cup Lettuce, cos, fresh, shredded
1/2 cup fresh baby spinach (finely chopped)
1 1/2 tbsp fat free mayonnaise
1 pinch salt
1/4 tsp black pepper
1 Cucumber, fresh, medium
1 pinch chopped parsley
Preparation:
Combine bacon, tomato and greens with mayonnaise. Season with pepper; set aside.
Peel cucumber. Trim off ends, and slice in half lengthwise. Use a spoon to scoop out seeds; discard. Place cucumber in a glass dish. Divide BLT mixture between segments, mounding in hollowed areas. Sprinkle with minced parsley or green onion, if desired. Slice into 2-inch pieces.
Note: You may make these up to 12 hours ahead of time and chill until serving.
Nutritional Info:
Makes 8 servings
Amount Per Serving
Calories 25.7
Total Carbs 2g
Dietary Fiber 0.6g
Sugars 1.1g
Total Fat 1.3g
Saturated Fat 0.4g
Unsaturated Fat 0.9g
Protein 1.6g
Sodium 110.5mg
Dietary Exchanges
Fat 1/4, Vegetable 1/4
Diabetic Cooking Magazine
Ingredients:
3 piece Bacon, cured, pan fried, cooked crisp, chopped
1/4 cup chopped tomato, small dice
1/4 cup Lettuce, cos, fresh, shredded
1/2 cup fresh baby spinach (finely chopped)
1 1/2 tbsp fat free mayonnaise
1 pinch salt
1/4 tsp black pepper
1 Cucumber, fresh, medium
1 pinch chopped parsley
Preparation:
Combine bacon, tomato and greens with mayonnaise. Season with pepper; set aside.
Peel cucumber. Trim off ends, and slice in half lengthwise. Use a spoon to scoop out seeds; discard. Place cucumber in a glass dish. Divide BLT mixture between segments, mounding in hollowed areas. Sprinkle with minced parsley or green onion, if desired. Slice into 2-inch pieces.
Note: You may make these up to 12 hours ahead of time and chill until serving.
Nutritional Info:
Makes 8 servings
Amount Per Serving
Calories 25.7
Total Carbs 2g
Dietary Fiber 0.6g
Sugars 1.1g
Total Fat 1.3g
Saturated Fat 0.4g
Unsaturated Fat 0.9g
Protein 1.6g
Sodium 110.5mg
Dietary Exchanges
Fat 1/4, Vegetable 1/4