Lemon-pepper-glazed veggie toss

Preparation time: 20 minutes
Cooking time: approximately 10 minutes

 

1/2 packet saccharin sweetener
2 teaspoons cornstarch
1/4 teaspoon lemon pepper seasoning
2 tablespoons fresh-squeezed lemon juice
1 tablespoon water
Cooking spray
1 teaspoon corn oil
1 cup julienned carrots
3 cups cauliflower florets
1/4 cup water
1 cup asparagus sliced into 2-inch pieces

In a small bowl, whisk together sweetener, cornstarch, lemon pepper seasoning, lemon juice, and water. Set aside.

Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add carrots and cook 2 minutes, stirring constantly. Add cauliflower and water and continue cooking 2 minutes more, stirring constantly. Add asparagus and cook an additional 2 minutes, stirring constantly. Stir in lemon mixture and cook 20-30 seconds, or until the glaze thickens. Serve immediately.

Yield: 4 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 33
  Carbohydrate: 4 g
  Protein: 2 g
  Fat: 1 g
  Saturated fat: <1 g
  Sodium: 56 mg
  Fiber: 2 g
  Exchanges per serving: 1 vegetable
  Carbohydrate choices: 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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