Beet Borschtcrockpot, diabetic, soups-stews 1 1/2 cup beet liquid; drained of 1 can of beets 3/4 cup tomato juice 1/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon fresh lemon juice 1/4 cup plain low-fat yogurt Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt. 4 servings (Yield: 2 cups) 1 serving: 1/2 cup Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein; 0 gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol Food Exchange per serving: 1 Vegetable Exchange Low-sodium diets: This recipe is not suitable ~----------------------- |
