Diabetic Cooking

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 calories, Carbohydrates: 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.

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