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"This recipe comes from my mother, Helen Orman, who is on a restricted diet," says Theresa Brown of Mountain Home, Idaho. "She makes this yummy fruit spread often and uses it in place of jellies and syrups."
This recipe is:
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: One serving (2 tablespoons) equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: Free food.
Originally published as Strawberry Breakfast Spread in
Light & Tasty
June/July 2002, p17
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