- 2 cups fresh or frozen Brussels sprouts
- 1/2 cup fat-free sour cream
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
Place Brussels sprouts in a saucepan and cover with water. Place on medium heat and cover with lid. Boil for approximately 10 minutes until tender, yet firm. Meanwhile, mix fat-free sour cream, hot sauce, Worcestershire sauce, and black pepper in a small mixing bowl. When Brussels sprouts are cooked, drain water, and return pan to low heat. Add sour cream mixture and stir an additional 2 minutes until the sauce is heated through. Serve immediately.
Yield: 2 cups. Serving size: 1/3 cup.
Nutrition Facts Per Serving:
Calories: 39, Carbohydrates: 7 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Sodium: 39 mg, Fiber: 1 g
Exchanges per serving: 1/2 starch. Carbohydrate choices: 1/2.
Sharon Palmer is a registered dietitian and freelance writer in Southern California.