Betty's butter and herb butter
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whipped butter; softened |
| 1 | cup | Polyunsaturated oil; such as safflower, sunflower seed, corn, vegetable, walnut or a combination |
| Blend with dill,mustard, garlic, gingerroot, chives or other herbs | ||
| For a small amount, just combine | ||
| 1 | tablespoon | Butter WITH |
| 1 | tablespoon | Oil, melt in a saucepan |
Directions
BETTY'S BUTTER
HERB BUTTER
Place ingredients in a blender or a food processor fitted with the metal blade. Process unitl mixed. Place in a plastic container; store in freezer. Makes 2 cups.
Food Exchange per serving: 1 FAT EXCHANGE CAL: 34; CHO: 0g; PRO: 0g; SOD: 14mg; FAT: 4g;
Source: Light and Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master File