Mediterranean Red Pepper Sauce - 2g carbs, 0g fiber

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Mediterranean Red Pepper Sauce

1/4 cup slivered almonds

1 small clove garlic, crushed

1 t. ground cumin

1/2 t. paprika

1/4 t. salt. or to taste

pinch of crushed red pepper flakes

1 7-ounce jar roasted red peppers, drained and rinsed

1 T. extra-virgin olive oil

1 T. red-wine vinegar

 

 

Combine almonds, garlic, cumin, paprika, salt and

crushed red pepper in a food processor; pulse until

the almonds are ground. Add peppers, oil and vinegar;

process until smooth, stopping several times to scrape

down the sides of the workbowl.

 

Makes about 1 cup.

Prep time: 10 mins

Start to finish: 10 mins

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 07.12.07

 

Per tablespoon: 26 calories, 2 g fat (0g sat fat, 1g

mono fat); 0 g fiber; 0mg cholesterol; 2 g carbs; 0g

protein; 61 mg sodium.

0 Carbohydrate servings

Exchanges: free food

 

To Make ahead: Cover and refrigerate for up to 4 days.

 

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