Minted Tomato Sauté

Description

Source: Light and Easy Diabetes Cuisine by Betty Marks brought by you and yours Nancy O'Brion and her meal-master

Ingredients

• 24 cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp dried leaf mint or 3 tbsp chopped fresh mint

Procedures

1. Trim stems from tomatoes and rince.
2. In a large, non-stick skillet, heat oil.
3. Cook tomatoes 3 minutes, stirring.
4. Add mint and stir to mix.

Nutritional information

Per serving:

• Calories: 47 | cho: 0mg | car: 4g | pro: 1g | sod: 8mg | fat: 4g
• Exchanges: 1 vegetable | ½ fat