Guest guest Posted August 7, 2004 Report Share Posted August 7, 2004 Dana's No-Sugar Ketchup The Low-Carb Barbecue Book 6 ounces tomato paste 2/3 cup cider vinegar 1/3 cup water 1/3 cup Splenda 2 tablespoons minced onion 2 cloves garlic 1 teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon pepper Put everything in your blender and run it until the onion disappears. Scrape into a container with a tight lid and store it in the refrigerator. Yield: Makes roughly 1 1/2 cups, or 12 servings of 2 tablespoons apiece. 5 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 4 grams; 1 gram of protein. Quote Link to comment Share on other sites More sharing options...
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