Title: Oyster Stew (Wedman)
Categories: Diet Soup Seafood Casserole
Yield: 4 Servings
| 1 | pt | Oysters with liquor |
| 1 | tb | Butter |
| 2 | c | Lowfat milk |
| 1/8 | ts | Cayenne pepper |
Combine the oysters, oyster liquor, and butter in a skillet. Cook until
the edges of the oysters curl. Add the milk. Heat just to boiling. Sprinkle
with the cayenne pepper, Ladle into hot bowls. Garnish with chopped fresh
parsley if desired. Makes 4 1/2 cup servings.
PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14 g., fat
~ 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol -
65 mg. Exchanges =
1 Lean Meat, 1 Milk, 1 Fat
FROM: The American Diabetes Association Holiday Cookbook by Betty
Wedman, M.S., R.D. copyright 1986