Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

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

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