WLS Thanksgiving Green Beans with Cremini Mushrooms

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Green Beans with Cremini Mushrooms

(makes 6 servings)

butter-flavored cooking spray

3 shallots, sliced thin

1 1/2 pounds green beans, tips removed

6 ounces Cremini mushrooms, stems discarded and sliced thin

1/4 cup nonfat, low-salt canned chicken broth

1/3 cup low fat crème fraîche (recipe at www.diabetic-recipes.com)

1 tablespoon fresh lemon juice

freshly ground pepper

Coat a non stick pan with cooking spray. Sauté 2 shallots until

caramelized. Set aside.

Boil the beans in a large pot until crisp cooked. Drain and run

under cold water to stop the coking process.

Coat a pan with cooking spray. Sauté the last shallot over medium

heat until soft. Add the mushrooms, cover and cook for about 5

minutes. Uncover and cook for 5 more minutes until browned. Add the

beans and broth. Cook over very high heat for 2 minutes. Remove from

the heat and stir in the crème fraîche and lemon juice. Taste for

seasoning and add pepper to taste. Top with caramelized shallots and

serve.

Per serving: 56 calories (5% calories from fat), 3 g protein, trace

total fat (0 saturated fat), 10 g carbohydrate, 5 g dietary fiber, 1

mg cholesterol, 14 mg sodium, 406 mg potassium

Diabetic exchanges: 1 carbohydrate (2 vegetable)

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