In a large bowl, stir together chopped onion, rice, 1/4 cup egg substitute, mint, parsley, dill weed, lemon juice, and pepper. Knead in ground round. Portion meat filling into 2-tablespoon portions and fold a grape leaf around each to cover completely. Melt margarine in the bottom of a large pot or electric skillet, then add stuffed grape leaves in a single layer. Pour chicken broth over grape leaves, cover, and simmer over low-medium heat for 1 1/2 hours, or until meat is no longer pink and rice is tender (some broth will remain). Using tongs, remove stuffed grape leaves to a serving dish, reserving broth. Strain broth to remove any meat particles and add water if needed to make 2 cups of liquid. Return the 2 cups liquid to the cooking pan over medium-low heat.
In a bowl, whisk together remaining 1/4 cup egg substitute, 1/4 cup lemon juice, and cornstarch. Add 1 tablespoon of the heated liquid to egg mixture, whisking well. Repeat 3 more times. Add egg mixture to broth, whisking constantly, and bring to a simmer over medium-high heat until thickened and bubbly (about 3–4 minutes). Pour sauce over stuffed grape leaves.
Calories: 161 calories, Carbohydrates: 14 g, Protein: 15 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 623 mg, Fiber: 1 g
Exchanges per serving: 1/2 starch, 1 nonstarchy vegetable, 2 lean meat. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.