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Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf
Here's a great dip that takes advantage of a well-stocked pantry. Add fresh baby spinach leaves during Step 1 to boost your vitamins and leafy greens quotient. Delicious!

Preparation time: 10 minutes, plus 3 to 4 hours of chilling time
Cooking time: 5 minutes
Yield: 4 servings


    Nonstick cooking spray
    1/2 cup chopped onions
    2 garlic cloves, minced
    1 can (15 ounces) cannellini beans, drained and rinsed
    1/2 teaspoon chopped fresh sage
    1 teaspoon balsamic vinegar
    1 tablespoon water
    1/8 teaspoon salt
    1/8 teaspoon pepper


1. Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent, about 1 minute.

2. Add the garlic and continue to cook for about 30 seconds.

3. Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper. Process until smooth (about 1 to 2 minutes).

4. Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4 hours before serving.


    Per serving: Kcalories 65 (From Fat3); Fat 0g (Saturated 1g); Cholesterol 0mg; Sodium 161 mg; Carbohydrate 12g (Dietary Fiber 3g); Protein 3g.
    Exchanges: 1/2 starch, very lean meat


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