Recipe: Low Fat Gravy and Cranberry Pear Chutney

LOW-FAT GRAVY

1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided use
2 tablespoons cornstarch
Pinch ground black pepper

In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally: boil for 2 minutes.

Makes 2 cups

Diabetic Exchanges: One 1/4 cup serving equals a free food; also, 19 calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm protein, 1 gm fat.

Source: Taste of Home magazine, October/November 1996

---

CRANBERRY PEAR CHUTNEY

2 cups fresh cranberries
3/4 cup frozen apple juice concentrate, thawed
1 pear, peeled and cubed
1/2 cup raisins

In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes.

Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes.

Pour into a serving bowl; chill overnight.

Makes 2 cups

Diabetic Exchanges: One 1/4 cup serving equals 1 1/2 fruit; also, 99 calories, 8 mg sodium, 0 cholesterol, 25 gm carbohydrate, 1 gm protein, trace fat.

Source: Taste of Home magazine, October/November 1996