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My husband has high cholesterol, so I've had to revise some of his favorite recipes," says Sandra Cooper of Calgary, Alberta. "I've found that adding herbs to vegetables is a good way to replace some of those yummy cheese and dairy-rich cream sauces. And since the veggies in this dish are baked, they retain most of their nutrients."
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Editor's Note: This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: One serving (3/4 cup) equals 55 calories, 2 g fat (trace saturated fat), 0 cholesterol, 139 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Herbed Vegetable Bake in
Light & Tasty
February/March 2003, p23
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