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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (96g) Recipe makes 5 servings The following items or measurements are not included below: 3/4 cup Splenda sugar substitute |
||
| Calories 50 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 39mg | 1% | |
| Potassium 173mg | 4% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 4.4g | ||
| Protein 0.9g | 1% | |
Ingredients
- 5 beets
- 3/4 cup Splenda sugar substitute
- 1/4 cup cornstarch
- 1/2 cup water
- 1/3 cup lemon juice
- 5 mint leaves, chopped
Directions
1
Put the water,splenda & cornstarch into a pot larger enough to contain the beets and simmer for until the 2 combine into a pseudo-syrup.2
Chop the beet into medallions, about 1/2 inch or so.3
Add beets and lemon juice along with the mint leaves; stew until tender.4
Serve on a plate large enough to contain them.
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