SPICY CHICKEN DRUMSTICKS
1/4 cup plain low-fat yogurt
2 tablespoons hot pepper sauce
4 chicken drumsticks, skin removed
1/4 cup bread crumbs
In a shallow dish, combine yogurt and hot pepper sauce, mixing well. Add drumsticks, turning to coat, cover, and marinate in the refrigerator for 2 to 4 hours.
WHEN READY TO COOK:
Remove drumsticks from marinade, dredge in bread crumbs, and place in a baking dish. Discard marinade.
Bake at 350 degrees F for 40 to 50 minutes. Transfer to a serving platter and serve.
Makes 2 servings
Serving size: 3 oz
Exchanges: Lean Meat Exchange 3, Starch Exchange 1/2
Calories 204, Calories from Fat 51, Total Fat 6g, Saturated Fat 2g, Cholesterol 76mg, Sodium 221mg, Carbohydrate 10g, Dietary Fiber 1g, Sugars 1g, Protein 26g
Source: The Complete Quick and Hearty Diabetic Cookbook by the American Diabetes Association, 1998
1/4 cup plain low-fat yogurt
2 tablespoons hot pepper sauce
4 chicken drumsticks, skin removed
1/4 cup bread crumbs
In a shallow dish, combine yogurt and hot pepper sauce, mixing well. Add drumsticks, turning to coat, cover, and marinate in the refrigerator for 2 to 4 hours.
WHEN READY TO COOK:
Remove drumsticks from marinade, dredge in bread crumbs, and place in a baking dish. Discard marinade.
Bake at 350 degrees F for 40 to 50 minutes. Transfer to a serving platter and serve.
Makes 2 servings
Serving size: 3 oz
Exchanges: Lean Meat Exchange 3, Starch Exchange 1/2
Calories 204, Calories from Fat 51, Total Fat 6g, Saturated Fat 2g, Cholesterol 76mg, Sodium 221mg, Carbohydrate 10g, Dietary Fiber 1g, Sugars 1g, Protein 26g
Source: The Complete Quick and Hearty Diabetic Cookbook by the American Diabetes Association, 1998
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