Condiments

Sweet-and-Sour Sauce

1/4 cup minced carrot
1/4 cup minced green bell pepper
1 large garlic clove, minced
1/2 cup reduced-sodium chicken broth
3 tablespoons white vinegar
1 teaspoon reduced-sodium soy sauce
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
2 packets Sweet'N Low, or to taste

Spray a small nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the carrot, green pepper and garlic; cook, stirring about 3 minutes, or until the vegetables begin to brown slightly. Stir in the broth, vinegar and soy sauce; bring to a boil. Boil 1 minute. Add the cornstarch mixture and cook, stirring constantly until sauce thickens. Stir in the Sweet 'N Low. Brush over chicken, pork or vegetables or use as a dip with egg rolls, chicken fingers or ribs. The recipe may be doubled. Makes 3/4 cup or 6 servings.

Per Serving

(2 tablespoons): 15 calories, <1 g protein, 3 g carbohydrate, <1 g fat, <1 g saturated fat, 0 mg cholesterol, 40 mg sodium Diabetic Exchanges: Free exchange Tip: One large garlic clove yields approximately 1 teaspoon minced garlic. Minced garlic can be stored in an airtight container in the refrigerator for 1 to 2 days.