Copper Pennies
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 6 servings
Per Serving
Exchanges: 1 starch
Protein: 3 g
Fat: 1 g
Carbohydrates: 15 g
Ingredients
3 ½ cups sliced carrots
2 medium onions, sliced
2 medium-size green peppers, sliced
½ (10 3/4 –ounce) can tomato soup, undiluted
½ cup skim milk
½ cup commercial low-calorie Italian dressing
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
Instructions
Cook carrots in boiling water to cover in a medium saucepan until tender; drain and cool. Add sliced onion and green pepper.
Combine soup and remaining ingredients; pour over carrot mixture. Cover and refrigerate at least 12 hours.
