English Muffins with Apricot Ginger Spread

Description

• Source: Quick and Easy Low-Carb Cooking by Nancy Hughes
• Yield: 4 servings

Ingredients

• ¼ cup reduced-fat margarine
• ¼ cup apricot 100% fruit spread
• 1 tsp grated gingerroot
• 1 tsp honey
• 4 whole wheat English muffins, halved

Procedures

1. In a small mixing bowl, combine all ingredients except muffins and stir to blend.
2. The mixture will be lumpy.
3. Toast muffins and spread equal amounts of the mixture on each muffin half.
4. The spread will melt into the muffins.

Nutritional information

Per Serving (2 muffin halves plus spread):

• 218 Calories | 7g Fat | 0mg Cholesterol | 318mg Sodium | 37g Carbs | 3g Dietary Fiber | 13g Sugars | 6g Protein
• Diabetic Exchanges: 2 starch | 1 fat | ½ carbohydrate