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Brussels Sprouts With Lemon And Mustard Sauce

vegetables, low fat, side dish

1 pound brussels sprouts
2 teaspoons margarine
1 tablespoon fresh lemon juice
1 1/2 teaspoons coarse grain mustard
Grated zest from 1 lemon; (optional)

Rinse the sprouts and trim off the stems. Cut an 'X' into the base of each sprout. Steam the sprouts for 7 to 10 minutes over boiling water. (Do not overcook.) In a saucepan, slowly melt the margarine, stir in the lemon juice and mustard. Add the well-drained, cooked sprouts and toss. Serve immediately. Top with lemon zest (optional). This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 68; Fat (grams) 3; Percent calories from fat 30; Percent polyunsaturated 13; Percent saturated 4; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 224; Protein (grams) 4; Carbohydrate (grams) 12; Fiber (grams) 5.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 62 Calories (kcal); 2g Total Fat; (27% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one portion as: 2 vegetable and 1 fat serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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