* Exported from MasterCook *
Artichoke Pesto
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans quartered artichoke hearts -- (14-ounce) rinsed and drained
1/2 cup grated fresh Parmigiano Reggiano cheese -- (2 ounces)
1/4 cup finely chopped fresh parsley
2 teaspoons grated fresh lemon rind
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
Place artichokes in a food processor; pulse S times or until finely
chopped. Add cheese and remaining ingredients; pulse to combine. Serve
immediately, or cover and chill until ready to serve.
Yield: 9 servings (serving size: 1/4 cup).
CALORIES 59 (51% fat). FAT 3 39 (w 1,99.-.11g. poly 0.29). PROTEIN 3.49,
CARB 4.59. FIBERO.89, CHOL 6.9; IRON 0 8.9; SODIUM 253.9; CALL 70.9
Cuisine:
"Italian"
Source:
"Cooking Light Complete Meals"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 37 Calories; 3g Fat (68.8% calories
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; 158mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat.
Nutr. Assoc. : 903025 0 0 20084 0 0 0
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