8 Servings
20 ounces Brussels sprouts
1 3/4 cups chicken broth, boiling
3 tablespoons
margarine
4 tablespoons flour
3/4 cup lowfat powdered milk,
1/4 teaspoon
nutmeg
1/4 cup chopped pecan halves
1 cup bread crumbs
Cook the Brussels sprouts, uncovered to preserve the color, in a small amount
of boiling salt water until tender.
Prepare the sauce. Melt 3 tablespoons of
margarine over low heat and blend in the flour. Cook 1 minute, stirring. Add dry
milk, then boiling chicken broth all at once, beating with a wire whisk to blend.
Cook and stir until sauce comes to a boil and thickens. Remove from heat and stir
in nutmeg and pecans. Place cooked sprouts in an oiled 1 1/2 quart casserole. Pour
in the cream sauce, and top with stuffing mix. Bake at 400 F. in oven till topping
is lightly browned, about 10 minutes.
Amount Per Serving
Calories 211 Calories from Fat 74
Percent Total Calories
From:
Fat 35% Protein 17% Carb. 48%
Nutrient Amount per Serving Value
Total Fat 8 g 13%
Saturated Fat 1 g 7%
Cholesterol 1 mg 0%
Sodium 538 mg 22%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 9 g
Vitamin A 16% Vitamin C 101% Calcium 0% Iron 9%
