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Wednesday, February 19, 2014

Italian Cream Of tomato soup

Italian Cream Of tomato soup

If you’ve never made your own tomato sauce, you may be surprised to learn one of the secrets cooks know: Some added sweetener (sugar or, in this case, SPLENDA) brings out  the best in your tomato! 

Serves 1 (1 full cup)

 ½ cup finely chopped onion
1 (15-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
½ cup water
1 (2 ½ - ounce) jar sliced mushrooms, chopped and drained.
1 (12- fluid – ounce) can evaporated fat free milk
3 tablespoons all – purpose flour
1 tablespoon SPLENDA Granular
1 teaspoon Italian Seasoning
1/8 teaspoon black pepper.
In a medium saucepan sprayed with olive oil – flavored cooking spray, sauté onion for 5minuted or until tender. Stir in undrained tomatoes, tomato sauce, water, and mushrooms. In a covered jar, combine evaporated milk and flour. Shake well to blend. Stir milk mixture into tomato mixture. Add SPLENDA, Italian seasoning and black pepper. Mix well to combine. Continue cooking over medium heat for 5 to 6 minutes or until mixture thickness and is heated through, stirring often. 

Each serving equals 
HE : 2 ½ Vegetable * ¾ Fat =- Free Milk * ¼ Bread *
2 Optional Calories
152 Calories * 0 gm Fat * 9 gm Protein
29 gm carbohydrate * 631 mg Sodium
272 mg Calcium * 3 gm Fiber.
DIABETIC EXCHANGES: 2 Vegetable * 1 Fat – Free Milk

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