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Karen Mau of Jacksboro, Tennessee turns a southern favorite into a tasty low-fat dish. Jalepeno peppers add a welcome kick while reduced-fat cheese creates a rich texture.
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 3/4 cup equals 158 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 300 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
Originally published as Baked Southern Grits in
Light & Tasty
February/March 2008, p45
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